If you’re looking for a dinner that’s both easy and exciting, let me introduce you to one of my favorites: flank steak fajitas. I seriously love this cut for fajitas—yes, even more than the classic New York strip.

While NY strip is more commonly used, flank steak is a flavorful, underrated cut that combines the best qualities of hanger and skirt steaks. It’s lean, tender when sliced right, and stretches a long way—perfect when you’re feeding a hungry crew. You’ll also get more bang for your buck compared to other cuts. And if you don’t have flank on hand? A thinly sliced rump roast works great in a pinch too.

Fajitas are one of those meals that let you get creative. Use what you’ve got in the fridge, pile on the veggies, and suddenly you’ve replaced a so-so dinner with something fresh, protein-packed, and totally crave-worthy. One delicious meal at a time—that’s how we shift toward healthier eating without overcomplicating it.

The flank steak is so flavorful. I know we couldn’t stop eating it, and when we ran out of tortillas, we just switched to eating the steak on it’s own.

INGREDIENTS

• 1.5 – 2 pounds strandquist family farm flank steak

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/4 cup fresh lime juice

• 1 1/2 teaspoons cumin, ground

• 2 tablespoons olive oil

• 3 assorted colored bell peppers, thinly sliced

• 1 large sweet onion, or red onion; thinly sliced

• 1/4 cup chopped cilantro

For Serving:

• 8-12 (7- to 8-inch) flour tortillas, or corn tortillas, warmed

DIRECTIONS

Step One. Trim any excess fat from the flank steak and cut it into large pieces that will fit on a grill or in a grill pan. In a small dish, mash the minced garlic with 1 teaspoon of salt to create a paste.

Step Two. In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.

Step Three. Place the flank steak, bell peppers, onion, and chopped cilantro in the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.

Step Four. Refrigerate for at least 2 hours, or a maximum of 4, allowing the steak to soak up the marinade.

Step Five. Separate the flank steak from the marinade and place it on a platter, and use the marinade when cooking the vegetables.

Step Six. Heat a cast-iron skillet or heavy skillet over high heat to the smoking point (or throw it on the grill). Drain the vegetables and cilantro, and sauté them until slightly charred and softened but not mushy. Set aside.

Step Seven. Cook the flank steak over high heat until medium-rare to medium, about 3 minutes per side.

Step Eight. Cover or wrap in aluminum foil and let rest for a couple of minutes.

Step Nine. Slice meat into strips against the grain.

Step Ten. Serve with warm tortillas, seared vegetables, and any other toppings of your choice.

We added sour cream, homemade guacamole, and fresh salsa to our fajitas. You can have it with a side of coleslaw for a refreshing summer dish or your fave side dish.

HOMEMADE GUACAMOLE:

INGREDIENTS

• 2-3 avocados – peeled, pitted, and mashed

• 1 lime, juiced

• 1 teaspoon salt

• 1 cup diced onion

• 1 teaspoon cumin

• 3 tablespoons chopped fresh cilantro

• 1 teaspoon minced garlic

• 2 tomatoes, diced (optional)

DIRECTIONS

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1/2 hour to 1 hour for best flavor, or serve immediately.

Want to try this recipe? Get some flank steak from our online farm store by clicking HERE to get started.

Warmly,

Tessa