If there were a meal I’d explain my childhood with, it would be this one. I remember fajita night like it was yesterday. It was a once a week staple and my brother and I would invite friends over every time. My dad would be working the grill and I was probably put on pico de gallo duty. My mom might be flipping tortillas on the stove and my brother would most likely be on the couch watching tv not helping at all. It was a family effort for the most part. Although my recipe has changed slightly from the one I grew up with, I still fondly think about those memories each time I make fajitas. Oddly enough, this small tradition from growing up is something I’ll cherish forever. And one day when Landon is older I’ll say, “Invite your friends over, it’s fajita night.”
This recipe is pretty straight forward and easy enough so that even beginner cooks can make it. I think everyone loves a meal they can personalize. Tacos are something you can get personal with when it comes to toppings. I keep it simple with pico de gallo and avocado. you could also grill some onions and peppers with it as well. Whatever floats your boat! It’s great for a crowd but also good for family dinners.
prep time: 5 minutes
total time: 30 minutes
2 medium limes, juice of
1 flank steak
2-4 tbsp. Fiesta Fajita Seasoning (or any fajita seasoning brand you enjoy)
Heat grill to medium-high.
Lay flank steak flat on a dry cutting board. With a meat tenderizer, tenderize the steak for about 1 minute per side. You can also ask your butcher to do it for you if you do not own a meat tenderizer. I almost always ask the butcher to do it for me so I can avoid this step.
Once tenderized, coat both sides with fiesta fajita seasoning. Depending on the length and width of your steak, you will need more or less seasoning.
Once the grill is heated, cook the steak about 5-8 minutes per side. Because each and every steak is a different size and thickness, it might take more or less time to cook. If you are unsure whether or not your steak is cooked to your liking, use a meat thermometer. It should register 140 degrees for a medium rare steak. Take off the grill and squeeze lime juice on the top side of the steak. Let rest for 10 minutes.
Once well rested, find the grain in the steak. You will want to slice thin strips against the grain. Going against the grain is necessary so that it is easier to chew.