Classic Fajitas

Published July 1, 1999.

Why this recipe works:

We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period time and used the most primitive method to check for… read more

We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period time and used the most primitive method to check for doneness: We cut it open and peeked inside. The final step of our grilled flank steak recipe was to let the steak rest before slicing, to allow the juices to redistribute evenly through the meat.

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Serves 8

Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.

Ingredients

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