Why It Works
While not the usual choice soy sauce often finds its way, into fajita marinades. Its richness in glutamates, known for enhancing flavors and creating that umami taste sensation. Opting for a two zone fire setup provides control during grilling sessions. Begin with a sear, on the heat side before moving to the indirect side for thorough cooking.
I’m a fan of flank steak. In the recipe I created for a steak house style grilled flank steak I mentioned.
Flank steak is a choice, for feeding a group due to its beefy taste and tender texture that offers a satisfying chew. Its uniform shape makes it convenient, for cooking, slicing and serving while its ideal thickness allows for cooking with a medium rare center.
In the article you’ll also discover my advice, on shopping for grilling and presenting these cuts of steak well as flavoring ideas such, as this marinade inspired by Thai cuisine.
Fajitas are usually prepared with skirt steak. Flank steak works wonderfully as a filling. It might seem unexpected, in an Mexican American dish. Soy sauce is actually a common ingredient in fajita marinades. I like to blend it with oregano ground ancho chile (or chile powder if I’m feeling lazy) cumin, garlic, sugar, oil and lime juice. While you can opt for the restaurant style experience, with grilled peppers and onions sometimes simple is best—a cooked meat only needs a dash of lime juice some diced onions and cilantro and a dollop of fresh salsa.
Ingredients
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) lime juice
- 4 medium cloves garlic
- 2 tablespoons sugar
- 1 tablespoon dried ground ancho chile (or 1 tablespoon chile powder)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped fresh cilantro leaves and tender stems, divided
- 1/3 cup (80ml) canola or other neutral oil
- 2-1/2 pounds flank steak (about 1 whole flank steak)
- 12 to 16 flour tortillas, warmed
- 1 large yellow onion, finely diced
- 2 whole limes, cut into wedges
- Salsa, sour cream, and/or guacamole for serving
Directions
Mix the soy sauce, lime juice, garlic, sugar, ground chile cumin, cayenne and 2 tablespoons of cilantro in a bowl until the sugar dissolves. Gradually pour in the oil while whisking continuously. Put the flank steak in a zip lock bag, with the marinade. Remove air from the bag seal it tightly and let the meat marinate in the fridge for 1 hour or, up to 12 hours turning it occasionally.
Remove the steak from the marinade. Dry it off with some paper towels. Light up a chimney of charcoal. Wait until its covered in gray ash. Spread it evenly over half of the grill grate leaving the half empty. Place the cooking grate in position cover it and let the grill heat up for 5 minutes. Clean and oil the grilling grate then place the flank steak on the side of the grill. Cook until both sides are nicely charred, 3 minutes, per side. Flip the steak. Continue cooking until both sides are well charred, another 3 minutes or so. Move the steak to a part of the grill cover it and cook until a thermometer reads 125°F (52°C) for rare or 135°F (57°C), for medium when inserted into the thickest part of the steak; this should take about 5 more minutes. Transfer it to a cutting board loosely cover with foil and let it rest for 5 minutes before serving.
Cut the steak into slices then chop each slice into 1/2 inch pieces. Serve away with tortillas, chopped onions, the rest of the cilantro, lime wedges and salsa to taste.
Notes: When using a gas grill turn on half of the burners to heat. Keep the remaining burners switched off to create two zone grilling.
Expert Tips
- PRO-Tip: I like to marinate the beef in a gallon Ziploc bag because it makes flipping and mixing easier.
- You have the option to prepare and marinate the ingredients the night. Beef can handle a marinating period compared to chicken or seafood.
- If you’re not a fan of beef you can also use this marinade for chicken. Just remember not to marinate the chicken for long as you would with beef –, around six hours should be perfect.
- Use your favorite taco or fajita toppings.
- For even more flavor, rub spices on your flank steak before marinating.
- PRO-Tip: Slice your beef pieces, against the grain going from one end, to the other. This method results in slices compared to cutting in a different direction.
- Having some made tortillas on hand can really take your fajitas up a notch!
I spent a good bit of my 20’s touring the country playing music. As a teenager, and throughout my 20’s, in between music, I always worked in restaurants, in various capacities. Somewhere in my late 20’s I realized that I was not on the cover of Rolling Stone, as planned, and so, I started thinking about my future and trying to figure out other ways to have an impact, be creative and still live a bit of that rock ‘n roll lifestyle. The restaurant industry provided me with a good bit of those things. And so, I started honing my chops in the kitchen, putting my nose in food lover’s companion, and really started to go somewhere with it.