Why This Recipe Works
Flank steak is typically marinated overnight in an acidic slurry in a fajita recipe, but thorough testing in the test kitchen has adequately proven to us that marinating doesn’t really add much flavor. Most tasters thought that a quick drizzle of lime juice added just before cooking contributed as much flavor as a 12-hour marinade. To replicate the quick sear and juicy result of grilling indoors for our skillet fajitas recipe, we heated a little vegetable oil in a skillet until smoking, and then browned both sides quickly. To reinforce the lime flavor introduced before cooking, we drizzled the cooked meat with more lime juice, which penetrated the hot meat as the steaks rested.