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–+ servings
Sous Vide Flank Steak Fajitas (Foolproof & Make-Ahead)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Perfectly juicy, tender, and packed with flavor—this make-ahead recipe is a game-changer for fajita lovers!
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flank steak fajitas sous vide square
Prep Time10 minutes
Cook Time2 hours
Prep Time2 hours 10 minutes
servings8

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

  1. Trim away any excess fat or silver skin.
  2. Sprinkle the fajita seasoning and garlic powder over the steak and rub in to the meat.
  3. Drizzle the olive oil in a gallon sized vac and seal bag or a gallon sized zip top freezer bag.
  4. Place the flank steak flat in the gallon bag.
  5. Lay the sprigs of cilantro and slices of lime on the meat.
  6. 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.
  7. Double seal.
  8. If using a gallon zip top bag, remove as much air as possible. 
  9. Marinade for 1 hour to overnight.

How to sous vide a flank steak

  1. Preheat the water bath to 141 F.
  2. Once the water has reached temperature place the sealed, marinated flank steak in the water.
  3. Set the timer for 1-2 hours.
  4. Once the flank steak is cooked, carefully remove it from the water bath. 
  5. Clip off a corner of the bag, drain and discard the bag.
  6. Remove the meat from the bag and pat dry with paper towels.
  7. Heat a cast iron pan, grill pan or grill to high heat. The pan should be smoking. 
  8. Sear on both sides to form grill marks and caramel color.

Grilling fajita vegetables for fajitas

  1. In a medium sized bowl, toss together the sliced bell peppers, onions and minced garlic with the olive oil, salt and pepper.
  2. 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.
  3. Or you can follow my sous vide fajita vegetables instructions for veggies cooked to perfection.

Nutrition

Serving: 1 | Calories: 365kcal | Carbohydrates: 11g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 212mg | Fiber: 2g | Sugar: 3g

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. 
CourseSous Vide
CuisineAmerican
Keywordfajita recipes, sous vide flank steak recipe, sous vide recipe
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