Flank Steak Fajitas

Summer is fast approaching so you know it is time to pull out the grill!! This is one of my favorite recipes on the grill and is really quick and easy to prepare! You just have to make sure you let the meat marinate overnight!! (Planning ahead is key!!)

Flank Steak Fajitas

Mexican Coleslaw:

6c Shredded cabbage

1 1/2c Shredded Carrots

1/3c Chopped Cilantro

1/4c Rice Vinegar

2T Olive Oil

1/4t Salt


Flank Steak Marinade

1.75lb Flank Steak

1 (6oz) can Pineapple Juice

1/2c Reduced Sodium Soy Sauce or Coconut Aminos

1/4c Fresh Lime Juice

1T Ground Cumin

1t Garlic salt


Combine marinade ingredients in a bowl and mix well. Place flank steak in a ziplock bag and pour in the marinade. Refrigerate all day long, flipping over occasionally.

Preheat the grill with high, direct heat. The grill should be hot enough when you hold your hand about an inch over it you can only hold it there for about a second.

Take steak out of marinade bag and place it on the grill. Cover and grill 4 to ­6 minutes on each side.

Flank steak is best eaten medium rare, well done make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board.

Cover with aluminum foil to hold the heat and keep it from drying out. Let it rest for 10 minutes.

While the steak is resting, put together the coleslaw. Combine the shredded cabbage, carrots and cilantro with the dressing and toss to evenly coat.

Next, cut the flank steak. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Place the coleslaw on a warmed 6­inch tortilla and top with slices of flank steak.


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