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4 servings, 2 fajitas each
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Serve with a bowl of seasonal fresh fruit for dessert.
For more tender, flavorful steak, score steak across the grain before marinating 6 hours or overnight. Tougher cuts of meat, such as flank and skirt steaks, benefit from these longer marinating times.
To ensure tenderness, grill flank and skirt steaks from medium-rare (145°F) to medium (160°F) doneness. To slice, cut steak across the grain into thin slices.
I will probably use a sirlion steak next time instead of a flank steak, I like mine a little more tender.
Very tasty! Instead of grilling the vegetables, I sauteed them with oilve oil.