Mild Grilled Flank Steak Fajitas and Caramelized Onions and Peppers
Prep Time
Total Time
Prepare the marinade ahead - marinate for 4-24 hrs
Yield: 6
  • Marinade
  • Juice and zest of one lime (about ¼ cup)
  • 1 Tbl vegetable oil
  • 2 oz tequila
  • 2 tsp garlic, chopped finely
  • ¼ cup cilantro leaves - chopped
  • 2 Tbl Worcestershire sauce
  • 1 tsp dried oregano*
  • 1 tsp ground cumin*
  • 1 tsp ground coriander*
  • 2 pounds flank steak, trimmed
  • Grilled Veggies
  • 1 Tbl Vegetable Oil
  • 1 tsp garlic, minced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • ½ large white onion, sliced thinly
  • 6 large flour tortillas
  1. Marinade
  2. Early in the day - mix the marinade ingredients in a gallon reclosable bag (place an open bag inside a container to hold the bag upright and open OR make the marinade in a dish). Add the flank steak (unfolded), make sure the marinade coats the steak completely and seal tightly.
  3. Refrigerate at least 4 hours and up to 24.
  4. Caramelized Veggies
  5. While the grill is heating up, place vegetable oil in large saute pan over medium-high heat.
  6. Add all of the veggie ingredients and cook, stirring often, until the onions and peppers caramelize (about 10 minutes). Lower the heat if the veggies start to burn.
  7. Meat
  8. Grill the steak 4-5 minutes per side (I used an electric indoor grill which cooks both sides at the same time)
  9. Let the steak rest 7-10 minutes before cutting. Cut in thin slices against the grain. Serve on warmed flour tortillas with caramelized veggies.
  10. *OR 3 tsp taco seasoning in place of the 3 above.
Recipe by Baby to Boomer Lifestyle at