This post is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All opinions are my own.
The most tender Flank Steak Fajitas are made with this easy Sous Vide Flank Steak Recipe. This make ahead recipe is full delicious flavors. The Flank Steak is juicy, tender and flavorful thanks to the sous vide cooking technique. Check out more sous vide recipes.
What cut of beef is used for beef fajitas?
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.
What ingredients do you need to make Flank Steak 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
Looking for more sous vide recipes?
Be sure to check out BeefItsWhatsForDinner.com for more sous vide beef recipes!
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 Flank Steak for the 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 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.
- 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.
How to slice a Flank Steak.
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.
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.
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Sous Vide Flank Steak Recipe
The most tender flank steak fajitas are made with this easy sous vide flank steak recipe. This make ahead recipe is full of all the delicious flavors your favorite fajitas.
Ingredients
- 2 pound beef Flank Steak
Flank Steak Marinade
- 1/4 cup olive oil
- 1 fresh lime, sliced thin
- 1/2 tablespoon fajita seasoning
- 1/2 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
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 marinade for up to over night.
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.
Don't slice along the grain or lines, or it will be harder to bite off a piece of tender meat.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 365 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 94mg Sodium: 212mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 34g
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