Grilled Flank Steak with Fajita Marinade – a delicious recipe with Soy Sauce, Ground Cumin, Oregano, Lime Juice, Sugar, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine all the ingredients in a small bowl except for the olive oil and steak; Whisk together until sugar is dissolved and then gradually whisk in the the olive oil.
2
Place flank steak in a Ziploc bag with marinade.
3
Place in the refrigerator and allow it to marinate, turning occasionally, for at least 1 hour and up to 12 hours.
4
Heat grill on medium heat.
5
Remove steak from marinade, pat dry with a paper towel, and place on grill.
6
Grill steak 6 to 10 minutes, turning once.
7
Flank steak is best cooked medium rare to medium (between 130 and 140 degrees F with an instant read thermometer).
8
Transfer steak to platter and cover loosely with foil.
9
Allow meat to rest for 5 minutes.
10
Thinly slice across the grain and serve.
691
kcal
Calories
45
g
Fat
10
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cups Soy Sauce, 1/2 Tablespoons Dried Ground Ancho Chile, 1/2 teaspoons Ground Cumin, 1 Tablespoon Oregano, and more.
Yes, Grilled Flank Steak with Fajita Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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