Santa Maria Flank Steak Fajitas

Santa Maria Flank Steak Fajitas

Course: Mains, Recipes



Succulent steak marinated in a blend of onion, jalapeno, garlic, and spices, grilled to perfection in minutes. Serve with warm tortillas, salsa, and guacamole for a fiesta of flavors. Quick, easy, and guaranteed to impress.


  • ½ c. vegetable oil

  • 1 yellow onion, chopped

  • 1 jalapeno chili, seeded and chopped to taste

  • 2 cloves garlic, chopped

  • 1 tsp. cumin

  • 1 Tbsp. chili powder

  • 3 Tbsp. fresh cilantro, chopped

  • 2 Tbsp. lime juice

  • 1½ tsp. salt

  • Pepper to taste

  • 2½ lb. flank steak


  • In a small bowl, mix together the oil, onion, jalapeno chili, garlic, oregano, cumin, chili powder, cilantro, lime juice, salt and pepper.
  • Cut rinsed steak a few times across the grain and then cut into 4 pieces. Put the steak in a large Ziploc plastic bag and pour marinade over it. Refrigerate for 3-5 hours (or overnight), turning occasionally.
  • Remove the steak from the marinade. Prepare the grill (charcoal or gas) for direct grilling over medium-high heat. Grill the steak for 5-8 minutes on each side, turning once or until medium or medium-rare. May be served with grilled tortillas, salsa, pico de gallo and guacamole.
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