What goes best with flank steak fajitas?

Pile them into warm corn or flour tortillas, or put them in a bowl with lime-cilantro rice for a Chipotle-style dinner. Top with avocado crema, sliced avocado or guacamole, salsa or pico de Gallo, sour cream or Greek yogurt, crumbled queso fresco or shredded cheese (cheddar or Monterey Jack), fresh cilantro, and lime wedges. And don't forget the margaritas!

What else pairs well with flank steak fajitas?

Flank steak fajitas are a meal in themselves, but if you want to elevate your fiesta, try pairing them with cilantro lime rice, chips and guacamole , blood orange margaritas , watermelon margaritas , or sweet and spicy black bean salad .

How can you store flank steak fajitas?

To store, place the fajita meat and vegetables in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until warmed through.

Do fajitas freeze well?

If you want to prep these for the freezer, I’d suggest making the marinade and pouring it over the flank steak in a large freezer ziplock bag. I don’t recommend freezing fully cooked fajitas, as the texture of the vegetables will change and you risk overcooking the beef when reheating.

Can I make flank steak fajitas ahead of time?

Yes, you can marinate the steak up to 24 hours in advance, or freeze the steak in the marinade and let it marinate as it defrosts. You can also cook the steak and vegetables ahead of time and store them separately in the fridge. Reheat them gently before serving to avoid drying out the meat.

What’s the best substitute for flank steak?

Skirt steak is a good alternative with similar texture and flavor. You can also use flap steak or sirloin if you prefer.

What toppings work best for fajitas?

We love the avocado crema, sliced avocado or guacamole, salsa, sour cream, and cheese. You could also try pickled red onions or crumbled queso fresco.

Easy Flank Steak Fajitas

Description

These easy flank steak fajitas are made in the oven on a sheet pan for minimal cleanup. Juicy flank steak and an out-of-this-world home marinade make these a healthy and delicious dinner!

Ingredients

Units Scale

For the Flank Steak Marinade:

1 1/4 pounds flank steak
1/4 cup olive oil
1/4 cup orange juice
2 Tablespoons fresh lime juice
2 teaspoons lime zest (about 1 lime)
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano

For the Fajita Vegetables:

3 bell peppers (choose your favorite colors), thinly sliced
1 large red onion, thinly sliced
2 Tablespoons fresh lime juice
1 Tablespoon olive oil
1 teaspoon taco seasoning
1/2 teaspoon kosher salt

Avocado crema (optional):

1/4 large avocado
1/4 cup sour cream
1/2 cup green onions
2 Tablespoons fresh cilantro leaves
2 Tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder

To serve:

Warm tortillas (flour or corn)
Sliced avocado or guacamole
Fresh salsa or pico de Gallo
Sour cream or Greek yogurt
Shredded cheese (cheddar or Monterey Jack)
Fresh chopped cilantro (for garnish)
Lime wedges (for squeezing)

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Instructions

Whisk together 1/4 cup olive oil, 1/4 cup orange juice, 2 Tablespoons lime juice, 2 teaspoons lime zest, 3 cloves minced garlic, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano, and pour over 1.25 lbs of flank steak. Marinate 2-8 hours (4 hours is optimal, but you can marinate for as little as 30 mins if you're short on time).
Preheat oven to 450ºF and line a sheet pan with foil.
Slice 3 bell peppers and 1 red onion into strips and toss the sliced peppers and onions with 2 Tablespoons lime juice, 1 Tablespoon olive oil, 1 teaspoon taco seasoning, and 1/2 teaspoon kosher salt directly on the sheet pan to coat.
Spread out the veggies in a single layer on the sheet pan and place the marinated steak on top. Discard the remaining marinade.
Bake in the oven for 20 minutes, turning once while cooking. You'll want the flank steak cooked to medium for these steak fajitas. The best way to check for this is using a meat thermometer. For medium steak, the thermometer should read 140ºF when inserted in the thickest part of the steak. If you want your steak medium-rare, it should read 130ºF.
While the steak and veggies are cooking, make the avocado crema. Add 1/4 large avocado, 1/4 cup sour cream, 1/2 cup green onions, 2 Tablespoons fresh cilantro, 2 Tablespoons lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon garlic powder into a food processor or blender and blend until smooth. If needed, add 1 Tablespoon water at a time to thin it out until it reaches your desired consistency.
If you want the steak charred, a few minutes before it reaches 140ºF, turn the oven on broil and let the steak get a bit crispy. Keep an eye on it so the vegetables don't burn!
After you remove the steak from the oven, cover it with aluminum foil. The temperature of the meat will continue to rise (about another 5ºF) during this resting period. Slice the steak thinly across the grain on a cutting board and serve the steak and veggies in tortillas. Drizzle some crema on top and garnish with your favorite toppings!