Marinated flank steak with loads of veggies makes for a quick and easy weeknight fajita dinner.
Flank steak is a lean and boneless cut of meat with intense beef flavour but over cook it and it becomes tough and chewy.
To make this dish a cinch to put together, I marinate the beef overnight in olive oil, red wine vinegar, salt and pepper and place it in the fridge. I chop all my vegetables – I used one red, green, yellow and orange bell pepper and one Spanish onion and placed them in the fridge.
As for the wraps, I always have HC wraps in the freezer but you could use any tortilla shell you like. Boston lettuce works really well here too!
Flank steak cooks up really quick. I like to use a cast iron pan, it literally takes about 4-5 minutes to cook, anything more and you’ll have a tough piece of meat. Add a little oil, cook for 2 minutes and flip for another 2 minutes. Let the meat rest while you cook the veggies. Use the same pan that you cooked your meat, just add a little more oil if needed.
Here’s a really important tip.. make sure you cut your steak against the grain.
That’s it, now serve this delicious dish up with some guacamole and spicy mayo!