Flank Steak in Fajita Marinade

“Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.”

Ingredients Nutrition

  • Marinade Ingredients
  • 12 cup lime juice
  • 12 cup vegetable oil
  • 13 cup onion, chopped
  • 14 cup cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest, freshly grated
  • 1 teaspoon jalapeno pepper, finely chopped seeded
  • 14 teaspoon ground pepper
  • Fajitas Ingredients
  • 1 12 lbs flank steaks or 1 12 lbs skirt steaks
  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper, cut into 2x1/4-inch strips
  • 1 medium onion, cut into 1/4-inch slices
  • 12 (8 inch) flour tortillas, warmed
  • sour cream, if desired
  • guacamole, if desired


  1. Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
  2. Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
  3. Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
  4. To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

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