Dayna's Flank Steak Fajita Recipe
BEAUTIFULLY TENDER FLANK STEAK FAJITAS
Flank steak is such a beautiful cut of meat for Mexican style dishes (fajitas, tacos etc). I think the thing that sets this recipe apart is in the marinating of the meat - it just makes the steak so tender.
I love to make this recipe for meal prepping on a Sunday. It is super easy and flavourful, lasts well in the fridge and having the option of rice or tortillas for serving (plus all of the additions!) means I don’t get bored with it easily.
Perfect also for weeknight dinners if you can pre-marinate the steak as the veggie prep is quick and the whole recipe comes together very quickly. Perfect for freezing and for use in meal prepping. I also love that I can cook the whole meal in the one pan to save on dishes!
EAT THE RAINBOW
I absolutely adore the mix of colours in the vegetables in this recipe! Generally speaking, I aim to "eat the rainbow" with every meal and utilising three different colours of capsicum is such a simple and aesthetically appealing way to do so!
Fresh and local is always best when it comes to choosing fresh produce in my opinion and I try to buy in season and organic where possible.
Capsicum is loaded with vitamins and anti-oxidants and are a great source of fibre for our gut microbes. They also contain capsaicin which has great anti-inflammatory properties.
Flank steak is a particularly beautiful lean cut of meat that just accompanies this dish perfectly. Not only does it have a great texture and is easily sliced against the grain, but the leaness of this cut means it will fit in with your macros well.
The adaptability of this recipe makes it perfect for meal prep and is on high rotation in my household. I generally chose to serve mine over a mix of brown/white rice as I like the texture and the availability of resistant starch to feed my gut microbes. My partner on the other hand loves a good wrap and will eat it the traditional way!
I always make a homemade Guacamole and salsa to accompany this dish as well as homemade sour cream (which is SO easy!)
Made fresh using WA produce and regenerative grass fed beef at dirtycleanfood.com.au
Ingredients
Serves 4
Steak Marinade:
- ⅓ cup lime juice
- ¼ cup pineapple juice
- 2 tablespoons Worcestershire sauce or Coconut Aminos
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup chopped coriander
Fajitas:
- 1kg flank steak
- 1 tablespoon olive oil
- 2 medium white onions or 4 shallots - sliced
- 1 large green chilli - seeds removed, sliced lengthwise
- 1-2 capsicums thinly sliced lengthwise
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Essentials
Method
Steak Marinade:
Combine the ingredients for the marinade in a large shallow bowl or zip-lock bag
Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours (or ideally overnight)
Remove steak from the refrigerator 30 minutes prior to grilling to bring up to room temperature
Cook:
Put a cast iron skillet on high and let it heat up
Add the steak to the pan and fry on each side 2-5 minutes depending how you like it. Remove the steak from the pan and allow it to rest for several minutes
Fajita Vegetables:
Add a tablespoon of oil to the pan
Add in the onions, chilli and capsicums
Let the veggies sizzle and toss as necessary - you want some colour on them!
Cook for 2-3 minutes or longer depending on preference
Season with salt and pepper
Slice the meat against the grain and on an angle into thin slices and add back to the veggies
Assemble:
Serve fajitas in tortillas or in rice bowls topped with your favorite topping
