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Flank Steak in Fajita Marinade
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1/2 cup lime juice

1/2 cup vegetable oil

1/3 cup chopped onion

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon freshly grated lime zest

1 teaspoon finely chopped seeded jalapeño chile pepper

1/4 teaspoon coarse ground pepper


1 1/2 pounds beef flank steak or skirt steak

1 tablespoon Land O Lakes® Butter

1 medium green bell pepper, cut into 2x1/4-inch strips

1 medium onion, cut into 1/4-inch slices

12 (8-inch) flour tortillas, warmed


Sour cream, if desired

Guacamole, if desired

How to make

  1. STEP 1

    Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.

  2. STEP 2

    Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, 10-12 minutes or until desired doneness. Place onto cutting board; slice across grain into 1/4-inch slices.

  3. STEP 3

    Meanwhile, melt butter in 8-inch skillet until sizzling; add green pepper and onion. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until vegetables are crisply tender. 

  4. STEP 4

    To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

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