Delish Flank Steak Fajitas: Recipe for an Amazing Marinade

Delish Flank Steak Fajitas: Recipe for an Amazing Marinade

We (I) love Mexican food, especially fajitas. However, I rarely eat steak, mostly chicken dishes. Don’t get me wrong, a well-prepared steak tastes amazing. After five or so bites though, I am usually good. Someday soon, I’ll write a post about how I am trying to push my palate beyond that of a four year-old. But for this recipe, I hung in for at least 15 bites, a 500% improvement!! I snagged a sample right as Mr. Delish was slicing it after the rest period. Wow, it has delicious flavor!

This recipe is modified from the meal prep group. Since I don’t love to eat steak, I had planned to eat this as fajitas. After sampling that sliver, I almost regretted that decision. We mixed the steak slices and vegetables, served over warmed flour tortillas, and added our favorite garnishes (shredded cheese, guacamole, sour cream, and shredded lettuce.

Delish Flank Steak Fajitas

Course Main Course
Cuisine Mexican
Keyword Fajitas, Flank Steak, Mexican
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Servings 6


  • 1.5 lbs flank steak
  • 1/2 onion roughly chopped
  • 1/3 tbsp garlic minced
  • 1/2 cup olive oil
  • 2 limes
  • 6 tbsp Worchestershire Sauce
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp cilantro
  • 2 tsp cumin, ground
  • 3 onions, white sliced
  • 4 bell peppers, yellow, red, or green sliced
  • 6-12 flour tortillas
  • Other favorite fajita toppings guacamole, shredded lettuce, salsa, sour cream, etc


  1. Mix oil, Worchestershire sauce, garlic, sugar, salt, black pepper, cilantro, and ground cumin in a zipper freezer bag or large container with lid. Squeeze juice from limes and mix.

  2. Add flank stank and roughly chopped onions to marinade. Seal container and refrigerate 12-24 hours. 

  3. Grill steak over very hot flame (approximately 2-3 minutes per side) until internal temperature reaches at least 145 degrees Fahrenheit. Let rest at least three minutes before slicing. Slice into 1/2 inch strips.

  4. Grill sliced veggies on grill or in pan on stovetop.

  5. Serve 1-2 oz of meat with 1-2 oz of veggies on a flour tortilla. Garnish as desired with guacamole, shredded cheese, lettuce, and/or sour cream.

Ok, I’m going to tell you a secret about the way Mr. Delish prepared the vegetables. He put marinade from the meat on them and cooked them in a cast iron skillet on the grill. HE DIDN’T KNOW REUSING MARINADE ISN’T FOOD SAFE. Please don’t gamble with your GI system, make a small amount of marinade on cooking day or reserve a small amount before putting the steak in it. Lucky for us, we did not contract E. Coli or Salmonella. Mr. Delish thinks the grill temperature killed any harmful bacteria in the marinade. We probably got lucky (don’t worry, I’ve schooled Mr. Delish in some important food safety practices since this incident). If you realized that you haven’t been using proper food safety practices when you grill, check out these websites, Marinades and Safe Grilling for evidence-based recommendations on keeping your summer delish dishes safe.