The most tender Flank Steak Fajitas are made with this easy Sous Vide Flank Steak Recipe. This make-ahead recipe is full of delicious flavors. The Flank Steak is juicy, tender and flavorful thanks to the sous vide cooking technique. Check out more sous vide recipes.
Jump to:
- Ingredients to make Fajitas:
- What supplies do you need to make sous vide Flank Steak?
- How long does the Flank Steak need to marinade?
- How to prepare to sous vide.
- How to sous vide Flank Steak
- How to finish a Flank Steak for fajitas
- How to serve Flank Steak Fajitas
- 📝 Frequently asked questions, answers and tips:
- Recipe
- 👩🏻🍳 Sarah Mock
Ingredients to make Fajitas:
- Flank Steak
- Limes
- Olive oil
- Fajita seasoning
- Garlic Powder
- Cilantro with stems
- Bell peppers
- Onions
- Flour tortillas
- Salt & Pepper
What supplies do you need to make sous vide Flank Steak?
- Sous vide circulator
- Seal and Vac or Gallon zip top bag
- Knife
- Cutting board
- Grill pan, grill or cast-iron pan
How long does the Flank Steak need to marinade?
For best flavor results I like to marinate my Flank Steak for fajitas for a minimum of an hour in the refrigerator but for the most delicious results, I will marinate overnight.
How to prepare to sous vide.
- Trim away any excess fat or silver skin.
- Sprinkle the fajita seasoning and garlic powder over the steak and rub in to the beef.
- Drizzle the olive oil in a gallon sized vac and seal bag or a gallon sized zip top freezer bag.
- Place the Flank Steak flat in the gallon bag.
- Lay the sprigs of cilantro and slices of lime on the beef.
- If using a vac and seal system, remove the air out of the bag and seal just as the oil is heading for the top of the bag.
- Double seal.
- If using a gallon zip top bag, remove as much air as possible.
How to sous vide Flank Steak
- Preheat the water bath to 141 F.
- Once the water has reached temperature, place the sealed, marinated Flank Steak in the water.
- Set the timer for 1-2 hours.
- If using a gallon zip top bag, open one corner of the bag and slowly lower the bag into the water. The pressure of the water will force the air out of the bag. When all the air has been removed, close the zip top. Cook.
How to finish a Flank Steak for fajitas
- Once the Flank Steak is cooked, carefully remove it from the water bath.
- Clip off a corner of the bag, drain and save the juices from the bag.
- Remove the beef from the bag and pat dry with paper towels.
- Heat a cast-iron pan, grill pan or grill to high heat.
- Sear on both sides to form grill marks and caramel color.
Grilling fajita vegetables for fajitas
- In a medium sized bowl, toss together the sliced bell peppers, onions and minced garlic with the olive oil, salt and pepper.
- In a cast iron pan, grill pan or grill basket on the grill, toss the vegetables ever few minutes until they take on a bit of char and are soft.
- Or you can follow my sous vide fajita vegetables instructions for veggies cooked to perfection.
How to serve Flank Steak Fajitas
Place 3-4 strips of seared sous vide Flank Steak along with grilled vegetables in a flour tortilla. Add cheese, guacamole, salsa, cilantro and a squeeze of lime, if desired. Season with salt and pepper.
📝 Frequently asked questions, answers and tips:
You will notice that the Flank Steak has a grain to it, much like wood does. To get tender bites of fajita you need to cut across the grain. Don't slice along the grain or lines, or it will be harder to bite off a piece of tender meat. 
When I make my beef fajitas, I will use either a Skirt Steak or Flank Steak. Flank steak and skirt steak are known for their wonderful flavors and cook up perfectly for fajitas. Be sure to make my sous vide Stuffed Flank Steak, if you love beef pinwheels as much as I do.
Recipe
Sous Vide Flank Steak Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 2 pound beef Flank Steak
Flank Steak Marinade
¼ cup olive oil- 1 fresh lime (sliced thin)
- ½ tablespoon fajita seasoning
- ½ tablespoon garlic powder
- 6 sprigs cilantro (with stems)
Fajita vegetables
- 2 red bell peppers (trimmed, seeded, thinly sliced)
- 1 yellow bell pepper (trimmed, seeded, thinly sliced)
- 1 large white onion (halved and sliced thin)
- 1 clove minced garlic
- 1 tablespoon olive oil
- Salt and pepper
- Flour tortillas
- prepared guacamole (optional)
- Cheese (Optional)
- Salasa (optional)
- Sour Cream (optional)
- Limes (optional)
Instructions
Prepare the flank steak
- Trim away any excess fat or silver skin.
- Sprinkle the fajita seasoning and garlic powder over the steak and rub in to the meat.
- Drizzle the olive oil in a gallon sized vac and seal bag or a gallon sized zip top freezer bag.
- Place the flank steak flat in the gallon bag.
- Lay the sprigs of cilantro and slices of lime on the meat.
- If using a vac and seal system, remove the air out of the bag and seal just as the oil is heading for the top of the bag.
- Double seal.
- If using a gallon zip top bag, remove as much air as possible.
- Marinade for 1 hour to overnight.
How to sous vide a flank steak
- Preheat the water bath to 141 F.
- Once the water has reached temperature place the sealed, marinated flank steak in the water.
- Set the timer for 1-2 hours.
- Once the flank steak is cooked, carefully remove it from the water bath.
- Clip off a corner of the bag, drain and discard the bag.
- Remove the meat from the bag and pat dry with paper towels.
- Heat a cast iron pan, grill pan or grill to high heat. The pan should be smoking.
- Sear on both sides to form grill marks and caramel color.
Grilling fajita vegetables for fajitas
- In a medium sized bowl, toss together the sliced bell peppers, onions and minced garlic with the olive oil, salt and pepper.
- In a cast iron pan, grill pan or grill basket on the grill, toss the vegetables ever few minutes until they take on a bit of char and are soft.
- Or you can follow my sous vide fajita vegetables instructions for veggies cooked to perfection.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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