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Grilled Marinated Flank Steak Fajitas

Grilled Marinated Flank Steak Fajitas

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Grilled Marinated Flank Steak Fajitas

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About This Recipe

Yield:serves 6 to 8
Active time:30 minutes
Total time:at least 1 1/2 hours
This recipe appears in: The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip) How to Marinate and Grill Flank Steaks


  • 1/4 cup soy sauce
  • 1 tablespoon dried ground ancho chile (or 1 tablespoon chili powder)
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • four cloves garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup oil
  • 1 large yellow onion, finely diced
  • 12 to 16 flour tortillas, warmed
  • 2 whole limes, cut into wedges
  • Salsa, sour cream, and/or guacamole for serving


  1. 1

    Combine soy sauce, ground chile, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

  2. 2

    Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

  3. 3

    Slice steak thinly across the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, chopped cilantro, lemon wedges, and salsa as desired.


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