Grilled Fajitas

These grilled fajitas start with a flank steak that soaks in a lime-cumin marinade for at least four hours (overnight is even better). The marinade uses onion soup mix as a shortcut for deep, savory flavor without chopping a pile of aromatics, and the lime juice and zest work double duty as both tenderizer and bright seasoning.

Grill the whole steak over high heat, then slice thin against the grain. That cross-grain cut is what turns a chewy cut like flank into tender, pull-apart strips. While the meat rests, saute sliced onions and colorful bell peppers until they’re just crisp-tender with a little char on the edges.

Pile the sliced steak and vegetables onto warm flour tortillas and roll them up. Simple as that. The marinade does all the flavor work ahead of time.

Pro Tips

• Marinate at least 4 hours, but overnight gives the best flavor penetration and tenderness. The acid in the lime juice breaks down tough muscle fibers.
• Let the steak rest 5 minutes after grilling before slicing. Cutting too soon means all those juices end up on the cutting board instead of in the meat.
• Slice against the grain at a slight angle for the most tender strips. Look for the lines running across the steak and cut perpendicular to them.
• Warm your tortillas on the grill for 15 to 20 seconds per side. Cold tortillas crack and tear when you try to roll them.

Variations

• Swap flank steak for chicken breast or skirt steak using the same marinade.
• Add sliced jalapenos to the pepper saute for extra kick.
• Top with guacamole, sour cream, and fresh salsa for a loaded fajita spread.