Ingredients
- One portion of flank steak
- A dash of shichimi togarashi (Optional)
- A splash of fresh orange juice
- A dollop of low-sodium soy sauce
- Two spoonfuls of lime juice
- Zest from half an orange and half a lime
- A spoonful of cornstarch
- A sprinkle of chili powder, or more for a spicier kick
- A pinch of kosher salt
- A hint of smoked paprika
- A touch of brown sugar
- A dash of cayenne pepper
- A sprinkle of red pepper flakes
- A hint of onion and garlic powder
- A touch of ground cumin
- A drizzle of olive oil
- Sliced and separated onion
- Thin strips of red bell pepper
- Three-fourth cup of water
Step 1
Gently pound the flank steak to flatten it slightly using a meat mallet. Massage a flavorful blend of shichimi togarashi into both sides of the steak, then carefully wrap it in plastic wrap. Let it rest in the refrigerator for a minimum of 8 hours, or better yet, overnight for the flavors to meld beautifully.
Step 2
In a resealable plastic bag, mix together a zesty marinade of orange juice, soy sauce, lime juice, orange zest, and lime zest. Unwrap the marinated flank steak and nestle it into the bag, ensuring it's completely coated with the vibrant marinade. Push out any excess air before sealing the bag and allowing the steak to marinate in the fridge for a leisurely 2 hours.
Step 3
Prepare your outdoor grill by preheating it to a fiery high heat and lightly oiling the grate for a perfect sear. Retrieve the steak from the marinade, reserving the flavorsome liquid in a small bowl.
Step 4
Grill the steak over the high heat, generously basting it with the marinade every 5 minutes. Cook until the meat is beautifully seared on the outside, yet retains a tantalizing reddish-pink and juicy center, typically taking about 8 to 10 minutes per side. Verify its doneness by using an instant-read thermometer; it should register at 135 degrees F (57 degrees C) when inserted into the center.
Step 5
After grilling, slice the steak lengthwise and then cut it across the grain into delicate, thin slices for an optimal texture.
Step 6
In a separate bowl, blend cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin for a robust seasoning mix.
Step 7
In a large skillet over medium-high heat, warm up some oil and sauté onions and red bell peppers until they turn soft and fragrant, usually within 5 to 10 minutes. Introduce the sliced steak, the chili powder mixture, and water to the skillet. Stir and cook until the sauce thickens, coating the meat with a glossy sheen, which typically takes around 3 to 5 minutes.
Extra Tips & Suggestions
- As you prepare to indulge in succulent beef fajitas that will melt in your mouth, consider these creative and varied storage tips to ensure your leftovers taste just as delicious the next day.
- 1. Seal in the Juices : After cooking your beef fajitas, transfer them to an airtight container to seal in the flavorful juices. This will prevent the meat from drying out and ensure maximum tenderness.
Reviews
Holly
March 19, 2025Wow, these succulent beef fajitas sound absolutely mouthwatering! I can already picture the tender beef and flavorful seasoning melting in my mouth. Can't wait to give this recipe a try at my next gathering!
Alannah
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Arya
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Omar
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Maya
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Benjamin
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Liam
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Audrey
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Sasha
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Xzavier
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Nayeli
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Otto
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Cooper
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Emerson
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Jacob
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Pedro
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Gabriella
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June
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Orion
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Haven
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Louis
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Brixton
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Joseph
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Rosalie
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Margot
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Hunter
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Gia
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Callie
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Ronin
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Ember
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Brennan
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Pearl
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Miranda
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