Flank Steak Fajitas

Last updated on January 14th, 2026

Steak is one of my favorite things ever! This isn’t just any steak though! From ranch to table, Snake River Farms oversees everything to ensure you get the most quality meat sent to your home! These Wagyu Flank Steak Fajitas were absolutely incredible! So juicy, so tender! Every bite was delectable. The spices all came together so well in this dish! The marbling on this meat, I mean come on. What a dream. These fajitas made the perfect dinner for our family of four and this dish didn’t take a ton of time or work at all!

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Did you know?

Wagyu literally means “Japanese cow!” Not all Japanese cows are wagyu though! The reason why this specific beef melts on your tongue is because the wagyu fat has a lower melting point and a higher amount of monounsaturated fat – which is the good kind of fat!

What ingredients do I need for these flank steak fajitas?

For the steak marinade:

Snake River Farms Wagyu Flank Steak
Olive Oil
Worcestershire
Garlic Cloves
Limes
Cumin
Chili Powder
Salt
Black Pepper
Onion Powder
Garlic Powder

For the fajitas:

Red Bell Pepper
Yellow Bell Pepper
Orange Bell Pepper
Red Onion
Olive Oil
Salt
Cumin
Garlic Powder
Black Pepper

For serving:

Flour Tortillas
Cilantro
Limes
Hot Sauce – store-bought or try my recipe!

How do I make it?

To prep the flank steak and make the marinade:

Cutting against the grain, carefully cut SRF steak into 1-inch strips.

Add all ingredients for the steak marinade besides the steak to a large bowl and whisk to combine. Now add the cut-up steak to the bowl and mix liberally with your hands. Cover and refrigerate for an hour or overnight.

To prep the fajita mixture:

In a separate large bowl, mix all fajita ingredients with your hands, tossing to coat. Set aside.

When the meat is done marinating, get out your cast iron skillet or a large deep skillet and heat pan on medium high. Dump in fajita mixture and cook for several minutes, stirring occasionally. We want there to be this burned sort of char going on, so no need to add more oil or turn down the heat!

When onions and peppers are tender, move fajita mixture to a bowl and cover with foil to keep warm.

Now let’s cook the flank steak:

In that same cast iron cook the steak on medium high heat for several minutes, flipping often to ensure even cooking.

Add the pepper and onion back to the skillet and cook a few minutes more.

When wagyu steak is done and slightly pink, remove from heat and set aside while you toast the tortillas.

To toast the tortillas:

Turn heat up to medium high and in a large skillet, heat tortillas for about 30 seconds per side. Flip once they start to bubble! I just flip them with my hands very quickly! But you can use a tong too! Just be careful not to puncture through the tortillas.

To serve:

Serve Wagyu Flank Steak Fajitas with toasted tortillas, cilantro, lime, hot sauce, and whatever else you like!

Want some more steak in your life? Check these recipes out!

• Street Corn Steak Kabobs
• Steak Melt
• Philly Cheesesteak Casserole