Easy Flank Steak Fajitas.


Easy Flank Steak Fajitas.

Our go-to for a quick easy supper!

Fajitas are one of those meals that just never get old! These fajitas aren’t like traditional mexican fajitas, but they are just as delicious! This is my Mom’s marinade recipe, and the leftovers make great nachos! We have these at least once a month, and I switch out between steak and chicken, but flank steak is my favorite cut to use with this marinade. One pound of flank steak is going to make enough for about 8 fajitas-depending on how stuffed you like yours. This is also one of the ways I use peppers from our summer garden in the winter-I freeze them sliced and just pull out handfuls to thaw for anything that requires cooked peppers! Easy peasy, and it helps me not to waste anything from our garden. There is nothing better in the hot summer than a plate full of fajitas and fresh pico! We also always serve a cream cheese dip with this to go with chips. The steak only needs to marinate for and hour or two for the flavor to sink in, and the steak is plenty tender on its own without marinating. Let’s get started!

What you’ll need for 1 lb. of flank steak:

1/2 cup of olive oil

1/2 cup of apple cider vinegar

1 TBS basil

1 TBS oregano

1 tsp garlic salt

1 tsp season salt

Dash of black pepper

For the Pico you’ll need:



Bell Pepper






To make your marinade for the steak, you’ll mix the vinegar, oil, garlic, cumin, basil, oregano, pepper, and season salt together. Slice your steak into thick pieces and add to your marinade. Flank steak is my favorite steak cut to use for this since it’s very tender and flavorful on its own and requires minimal marinading time.

Next up, slice your onions and bell peppers and add them to the steak. Stir everything up so the marinade is able to coat everything. Thankfully this isn’t a recipe that takes hours to marinate, and it will be done in as little as an hour…but I try to let it sit for 2 hours covered.

Now I like my pico to be chunky for my, so I chop everything up by hand, but you can definitely use a food processor if you want more of a salsa consistancy! Chop up nearly equal amounts of bell pepper, onion, and tomatoes. When its summer and my garden is in full swing, I use pico as my catch all, and I’ll throw celery, cucumbers, squash, you name it in there! Its always delicious! I also don’t care what kind of tomatoes I use in the summer because they are all so delicious! In the off season however, I stick to cherry tomatoes because I find that they are the tastiest from the grocery store. Chop up cilantro and jalapeño to taste. I use a lot of cilantro and about 1-2 jalapeños to make sure its still kid friendly! Add in lime, salt, cumin, and garlic powder to taste and you’re all done!

We also like to make a quick dip by layering cream cheese, salsa, and cheddar cheese in a pan and baking it for about 10-15 mins on 350 degrees, or until the cheese is all melty and bubbling. It’s delicious with tortilla chips!


Once your steak is done, it’s time to fry it up! I always use a cast iron pan for this recipe, but it’s not necessary. Heat up your pan on medium to high heat, and then put your steak and veggies in(drain off the marinade). Now since there is vinegar in the marinade, you need to cook your steak till all the liquid is pretty much gone! Your steak will seem like it’s done before then, but if you don’t wait till the liquid has cooked off, you’re going to have steak that tastes like vinegar and that is NOT good! It will take about 15 mins for all the liquid to cook out. After that you’re done! Assemble them up with sour cream, pico, cheese, lime and whatever your heart desires and dig in!

Whenever Me, my Mom, and my sister get together, there is normally a Coke or two to be shared!

Whenever Me, my Mom, and my sister get together, there is normally a Coke or two to be shared!

Landon Barrier