This is another recipe that my wife, Patti, was essential in creating. She is a genius at combining flavors to create a mouth-watering taste. This is no exception. The marinade has been refined over many attempts and now I think it is absolutely perfect. Of course you can change it to add more or less spice; more or less sugar – that’s up to your taste buds to determine.
The key to nailing this, beyond the marinade of course, is searing it to perfection. Similar to any other beef steak, if you overcook it, you’re in store for dry, tasteless meat. I use Kingsford Competition Briquets for maximum heat when searing my flank steak. I had my grill near 500 degrees. Get that fire blazing, add a handful of wood (or smoke box for gas grill users) and slap that sucker on the grill. Hit it high and hard and fast.
When you’re seeing some blood trickling out the top, maybe some juices – after approximately 5 – 8 minutes – flip that bad boy. Another 5 – 8 minutes on that side and you should be done. You really want the flank steak at about medium. It’s a tough cut of meat and will dry out quickly if you go much longer.
Let it rest for 10 minutes, slice it thin, and against the grain of the meat, as shown below.
Put together your fajita however you would like. Don’t forget the grilled Mexican style veggies! They are critically important for these to be extraordinarily good. We also added some shredded cheese, sliced jalapeno sour cream, plated with our Mexican rice and they really were extraordinary. What other toppings would you put on your grilled fajitas?