Campfire Flank Steak Fajitas with Fresh Salsa
How to Cook Campfire Flank Steak Fajitas with Fresh Salsa:
- Marinate the Flank Steak — In a shallow dish, combine 1 tbsp olive oil, lime juice, cumin, chili powder, salt, and pepper. Coat the flank steak with the marinade and let it rest in the fridge for at least 30 minutes (up to 4 hours for extra flavor).
- Prepare the Salsa — While the steak marinates, mix the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste, and set aside for the flavors to meld.
- Cook the Vegetables — Heat a skillet or grill pan over medium-high heat and add the remaining olive oil. Toss in the bell peppers and onions, cooking until they’re soft and a little charred—about 5-7 minutes. Remove from heat and set aside.
- Grill the Flank Steak — Preheat your grill to medium-high. Place the marinated flank steak on the grill and cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Assemble the Fajitas — Warm up some tortillas, then layer with slices of flank steak, cooked peppers and onions, and a spoonful of fresh salsa. Serve with lime wedges for an extra burst of flavor.
Find Flank Steak in these Beef Boxes by Lazy T:
ingredients
Campfire Flank Steak Fajitas with Fresh Salsa Ingredients:
- 1 flank steak (~2 lbs, from The Stetson)
- 2 bell peppers, sliced (use different colors for variety)
- 1 large onion, sliced
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1 tsp cumin
- 1 tsp chili powder
- 1 lime, juiced
Fresh Salsa:
- 2 large tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and black pepper, to taste
