• Carly Zimmaro

Garlic-Lime, Steak Fajitas with Avocado

I have been craving steak fajitas for the longest time! This was the first time I worked with Flank Steak and it came out absolutely delicious!! The marinade is the key to this. You need a two hour time slot, otherwise they won't come out as tasty!!

The marinade smells absolutely divine! Pour about half on the flank steak, smear around, flip over, and coat with the remaining.

Looks good enough to eat as it is right? Now if you want to marinate this longer, I wouldn't go over 8 hours. Just make sure the last hour you pull the steak out of the fridge to come to room temp.

DELISHHHHH.....here's the recipe! :)


  • Flank Steak (about 1 pound or so)

  • 3 garlic cloves minced

  • 2 Tbs olive oil

  • Juice of one lime (and zest optional)

  • 1 heaping Tbs of fresh minced parsley (or cilantro)

  • 1 Tbs minced pickled jalapenos with seeds (or fresh – no seeds)

  • ½ tsp cumin

  • 4 fajita tortillas (I used multi-grain)


  • ½ c extra sharp white cheddar cheese

  • Sour Cream – mixed in some fresh chopped parsley, salt and minced garlic

  • Sliced red onions

  • Avocado Slices – tossed with some lime juice

  • Lime slices for squeezing


  1. Mix together all of your marinating ingredients and pour over your flank steak and let marinate for two hours. One hour in the fridge and the last hour at room temp.

  2. Over a skillet or griddler, get the heat HOT! Around medium-high to high.

  3. When hot, add a little olive oil and then your steak. Cook for about 3-5 minutes on each side for medium rare.

  4. Let rest for 7 minutes, this is extremely important.

  5. Meanwhile get your fajitas ready to assemble. Microwave your tortillas (if desired) for about 20 seconds. Fill with your cheese and avocado.

  6. When steak is ready slice on a sharp diagonal, against the grain into thin slices. This makes 4 nice fajitas.

  7. Layer the meat into each fajita and top with desired toppings.

Servings: 2

Cook time: 10 minutes