You can alternativly finely chop a chipotle pepper and add that in as well. If you like spicy, this is non-negotioble. The adobo sauce from the peppers is an optional ingredient for a smokey hot finish. In a pinch, you can marinate for a few hours with pretty good results.

The other small bonus is the quick cooking times when it comes to searing the steak. This ensures every fiber of meat is in direct contact with the sauce. For this recipe, I opted to pre-slice the steak into strips prior to marinating. Olive oil, soy sauce, worcestershire sauce, honey, lime juice, and spices will both tenderize and flavor your steak.įor best results, marinate the steak overnight so it has time to really soak up the flavors and tenderize the beef. My steak marinade is made with simple ingredients that you likely already have in your pantry right now. You can also make this recipe with skirt steak, NY strip, ribeye, or your favorite cut of grilling steak. The perfect filling to serve on a warm tortilla with sour cream, hot sauce, cilantro, and fresh lime juice. The sliced steak is really flavorful and perfectly pairs with slightly charred peppers and onions. My skillet fajitas are made with simple marinated flank steak and tender peppers and onions that are seasoned with spices.

With a cast iron skillet, you can make everything in one pan and it will stay hot and sizzling as you eat. Skillet flank steak fajitas are out of this world and will without a doubt, cause a scene when they’re placed on the table. I may receive a commission if you click a link and purchase a product I recommend.

Searing flank steak