We have had this meal not once, but twice in the past two weeks, and both times we have been obsessed how our fajitas have turned out! Honestly Brandon and I have been scratching our heads wondering why we haven’t whipped up these fajitas more often.
If you’re like us, we are trying to get the most use out of our grill before it starts getting cold outside. This recipe is one of the most amazing grilling recipes, and I am so excited to share it with you today.
Before I jump in – I gotta give a huge shout out to my mom! Several years ago, I was obsessed with fajitas at local Mexican restaurant. My mom figured out a few secret ingredients to replicate the recipe, and I have been taking her recipe and tweaking it since. Thanks mom for being the ultimate at home chef!
- 1 pound flank steak
- 1/2 cup soy sauce (low-sodium soy sauce is best)*
- 1/2 red onion
- 5 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/3 cup lime juice (about 2 limes)
- 1/2 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- optional: 1 teaspoon honey
*can sub coconut aminos for soy sauce, just do not add honey since the coconut aminos is sweet.
- put all marinade ingredients (everything BUT the flank steak) in a blender. Blend on high until liquified.
- Place the marinade and flank steak in a ziplock bag and refrigerate for at least 4 hours, but overnight is the absolute best for the flavor!
- Grill according to your preference (THIS article does a great job giving you the details of how to grill)
We love to make fajita bowls with this by putting the steak on a bed of butter lettuce, sauted peppers/onions, black beans, greek yogurt (in lieu of sour cream), fresh salsa and guacamole (find both the salsa and guacamole recipe HERE)
I cannot wait for you to try this recipe! It is hands down one of the best grilling recipes we have on hand in our house!