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Chuck Wagon Steak Fajitas

A masterclass in high-heat searing and acidic tenderization. This vibrant, interactive meal features a deeply marinated flank steak grilled to a perfect char, served over caramelized peppers and Portobello mushrooms with a bright cilantro lime cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Wait Time (Marinating) 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Acidic Marinade & Steak
  • 1 1 to 1 ½ pound beef flank steak
  • 2 cups tomato juice
  • ¼ cup balsamic vinegar
  • 3 tablespoons fresh lemon juice about 1 medium lemon
  • 1 tablespoon Worcestershire sauce
  • 6 large garlic cloves peeled and sliced
  • ½ teaspoon coarse black pepper
  • 1 teaspoon kosher salt for grilling
The Caramelized Vegetables
  • 2 Portobello mushroom caps stems and gills removed, sliced
  • 1 large red bell pepper seeded and cut into strips
  • 1 large green bell pepper seeded and chopped
  • 1 medium red onion peeled and thinly sliced
  • 1 large jalapeño pepper seeded and cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
The Cilantro Lime Cream & Build
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro finely chopped
  • Flour tortillas warmed
  • Grated Monterey Jack cheese
  • Fresh tomato salsa

Method
 

The Tenderization Phase
  1. Use a heavy meat mallet to gently pound and tenderize the flank steak, then season lightly with the coarse black pepper.
  2. Place the steak into a large, sealable plastic bag.
  3. In a medium bowl, whisk together the tomato juice, balsamic vinegar, lemon juice, Worcestershire sauce, and sliced garlic to create the marinade.
  4. Pour half of the marinade over the steak, seal the bag, and massage to coat the meat evenly.
  5. Chill in the refrigerator for at least 30 minutes (or up to 8 hours). Reserve the remaining marinade for the vegetables.
The Vegetable Sear
  1. Place the sliced Portobello mushrooms, bell peppers, red onion, and jalapeño into a large mixing bowl.
  2. Drizzle with the olive oil, season with 1 teaspoon of kosher salt, and toss until evenly coated.
  3. Heat a heavy cast-iron grill pan or sauté pan over medium-high heat.
  4. Cook the vegetables until they are soft and golden-brown, about 10 minutes (work in batches if necessary so they sear rather than steam).
  5. Pour a splash of the reserved, unused marinade over the hot vegetables and cook until the liquid reduces into a thick glaze. Transfer to a serving platter.
The Protein Sear & Rest
  1. Remove the flank steak from the marinade bag and discard the used liquid.
  2. Generously season both sides of the steak with the remaining kosher salt.
  3. Grill the steak on a hot outdoor grill or cast-iron pan until deep, dark grill marks form, about 5 to 6 minutes per side for medium-rare.
  4. Transfer the steak to a cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes to redistribute the juices.
The Cream Emulsion & Assembly
  1. In a small ceramic bowl, whisk together the sour cream, fresh lime juice, and chopped cilantro until perfectly smooth.
  2. Slice the rested steak against the grain into thin, tender strips.
  3. Wrap the flour tortillas in foil and warm them gently on the coolest part of the grill.
  4. Arrange the sliced steak directly over the caramelized vegetables on the serving platter.
  5. Serve immediately, allowing guests to build their own fajitas with the warmed tortillas, grated Monterey Jack, salsa, and a dollop of the cilantro lime cream.