Well, that flank steak that had been in the freezer for almost too long just got put to GREAT use for these Key Lime Flank Steak Fajita Tacos! And if you have one too, that was most likely purchased on sale, (as this tough cut of meat suddenly got unrightfully and unjustly pricey), and got waved to the side because you didn’t quite know how to cook it once you got it home…well here’s what to do with it!! And it’s PERFECT for any Father’s Day gathering, because it’s actually very tender if you slice it against the grain into very thin strips, which means it goes a long way and can feed a crowd no probs!
What Dad wouldn’t LOVE a giant hunk of meat that’s already marinated that he, or whoever is the grill master of the crowd, can toss onto a VERY hot grill and sear each side with almost zero effort at all and no major time spent, right? And absolutely perfect for a large, or even small gathering!
Flank steak is a tough cut. It is. But if you just marinate it, and toss it onto a screaming hot grill and sear it on both sides, it turns into a VERY tasty cut of beef!! The only thing to remember, besides not overcooking it, is to slice it very thinly against the grain after letting it rest when removed from the grill. It’s as simple as simple gets, and a GREAT cut of meat if you don’t overdo it. Just keep it simple as I have done here, and you’re good to go!
While grilling the steak, or afterwards while it rests, grill up some veggies to go on those fajitas or tacos! I kept it simple so as to not overpower the steak, and just did some of last year’s cubanelle peppers along with some onions.
Perfection in simplicity!
We like our steaks cooked, especially for this cut, seared hard on the outside – – and rare on the inside. You can grill yours a bit longer if preferred, but be careful not to overcook it.
If you do, you can always use it to put new soles your shoes. Fair warning.
I didn’t know whether to call these, “fajitas” or “tacos”, so I relied on google for the answer.
This is what it says:
“A taco is fillings wrapped in a tortilla. The tortilla can be crisp (a taco shell), cooked soft or uncooked, flour or corn, and fully rolled or just folded. Fillings include meats, cheese, vegetables, and salsa. A fajita is a specific type of taco, specifically one with a filling of marinated and grilled skirt steak.”
Ok, so, I didn’t use skirt steak. But they’re a lot like fajitas, except that there’s veggies and cheese and stuff.
So, I’m calling them “fajita tacos”.
That should about cover it.
And cover it we did!!!! I used the very small “fajita” flour tortillas (*smaller than taco-sized and much, much smaller than burrito-sized), so that we could enjoy a few of them, rather than one or two large ones. Smaller ones are so much easier to handle and much more fun! And they’re also perfect for this recipe as you want to slice the steak very thinly, and not add too much stuff that would mask their flavor.
This would be a super fun grill recipe for Father’s Day, summer holidays, block party or get-together, or any summer weekend just for the fam! And one steak goes a LONG way! Which also makes it ideal for serving to company. It also doesn’t require all the extra toppings that typical tacos do. Simple is better for these to let the steak shine and be the star. Marinate the steak overnight, prepare any sides you’d like in advance also, and basically just sear the steak and veggies and you’re good to go! LOW to NO stress for parties!! Set out some cheeses, sour cream, and guacamole. Toss the tortillas onto the grill. And let everybody go to town. DONE.
Just make ahead a few sides to reheat or bake in the oven, and get the party going! Keep it simple, so that you spend your time having fun with your guests and not stress out in the kitchen while everyone else is having fun and enjoying the day. Making sides ahead also has the whole mess done and cleaned up, too. Enjoy the day like everybody else. And…just breathe. Every little thing will be ok. 😉
*Side dish suggestions:
Cheesy Mexican Rice with Red Beans
Spicy Mexican Red Beans & Rice
Simple Mexican Beans and Rice (Frijoles y Arroz)
Key Lime Mexican Street Corn Ramekins with Queso Blanco
Authentic Mexican Red Beans & Rice with Celery, Tomatoes & Green Chilies
- 1 (2 lb.) flank steak
- 2 - 3 sweet red cubanelle peppers, halved lengthwise, deseeded and sliced
- 1 large onion, halved and sliced
- 1 - 3 large jalapeños, (1 for mild, 2 for medium, 3 for hot, halved lengthwise), deseeded if desired for less heat, and sliced
- pico de gallo, optional (*see my recipe if you'd like)
- crumbled queso blanco or cotija cheese
- sour cream
- 1 large package (24 ct.) soft flour fajita tortillas, grilled when serving, (or warmed if preferred)
- For Marinade:
- ¼ cup olive oil
- 1½ Tbl. Better Than Bouillon Beef Base
- 3 cloves garlic finely minced
- ¼ cup beer
- 3 Tbl. Key Lime Juice
- 1 Tbl. chili powder
- 2 tsp. cumin
- 2 tsp. sriracha sauce
- ½ tsp. dried oregano
- ½ tsp. smoked sweet paprika
- ½ tsp.chipotle pepper powder
- ½ tsp. regular ground black pepper
- ½ tsp. sugar
- Add marinade ingredients into a large ziplock baggie, close, and squish around until well mixed. Add flank steak, close removing air, and squish around again making sure both sides are coated. Pop into fridge and marinate for several hours, turning once an hour to evenly marinate on both sides.
- Heat grill to high heat getting very hot. Remove steak from marinade and place onto hot grill. Grill for 3 - 4 minutes with lid open. While steaks are grilling, add peppers and onions to baggie of marinade. Turn steak over and grill for 3 - 5 more minutes (with lid open). Remove and place onto large cutting board to rest.*Time depends on how you like it. But do not overcook or it will be tough and dry.
- While steak is resting (about 10 - 15 minutes), remove veggies with tongs from baggie of marinade, and place onto a perforated grill pan that's already placed onto the grill. Grill until crisp tender and lightly charred, about 5 - 10 minutes, stirring occasionally. Remove to a bowl.
- Slice flank steak against the grain into thin strips. Warm tortillas on grill, place meat and some peppers and onions into tortillas (*top with pico de gallo if you like). Top with crumbled Mexican cheese of choice, sour cream and guacamole. Serve with hot sauce on the side and enjoy! Very good with Mexican or Spanish rice, and refried beans with crispy white corn tortilla chips for dipping!