Ranch Style Fajitas

These Tex-Mex fajitas use a clever shortcut: ranch dressing mix as the seasoning base for the overnight marinade. Combined with fresh lime juice, cumin, and oil, the dry ranch packet delivers garlic, onion, and herb flavors without measuring a dozen spices separately.

Piercing the flank steak all over with a fork before marinating is a smart move here. Those tiny holes let the tangy, seasoned marinade penetrate deep into the meat rather than just sitting on the surface. After grilling, slice thin on the diagonal across the grain for tender strips that roll up easily in warm flour tortillas.

Pro Tips

• Baste with the marinade while grilling for extra flavor and moisture. The heat kills any bacteria from the raw meat contact.
• Don’t skip the overnight marination. Flank steak is lean and dense, and a short soak won’t tenderize it the way a full night does.
• Let the steak rest 5 minutes after grilling before slicing. Cutting into it immediately lets all the juices run out onto your board.
• Warm the tortillas on the grill for 15 to 20 seconds per side while the steak rests. Cold tortillas crack when you roll them.

Variations

• Use skirt steak instead of flank for more fat marbling and a beefier, richer flavor.
• Add sliced bell peppers and onions to the grill alongside the steak for loaded fajitas.
• Top with guacamole, sour cream, and your favorite salsa for the full spread.