Flank steak fajitas?

Yes it will work, have you marinated it? Be sure to cut against the grain.

Marinade, Beef, Fajita


INGREDIENTS:
1 1/2 Lbs Skirt Steak, Flank Steak or Chicken breast, boneless or Thighs
1 Red Bell Pepper
1 Yellow Bell Pepper
6-8 Whole Tomatillos, Peeled and sliced in half and then thin.
2 Large Onions, Sliced thin and in half
Marinade:
1 Cup Soy Sauce, Kikkoman, Lesser Brands have to much salt
4 Tbs Worcestershire Sauce
3 Tsp Cumin
3 Tbs Garlic Powder
4 Sticks Scallions, Sliced Thinly
1/2 Cup Cilantro, Chopped
Cracked Black Pepper
3 Limes, Juice of
2-3 Tbs Chili Powder or Cayenne, Season to taste




Procedure:
1 Take skirt steak and pierce with Jaccard meat tenderizer. Mix the marinade ingredients and place in ziplock with meat. Marinate 4-6 hours. Slice againast the grain and sear in a wok on the BGE or stove.
2 Take the veggies and sear in a wok and then add the marinade for flavor. Mix the seared meat.
3 Serve on flour or corn tortillas with avocado slices, sour cream, cheese, mexican salsa.


Recipe Type
Marinade

Recipe Source
Source: BGE Forum, Richard Fl, 2009/01/25

The marinade just gives it flavor and some moistness. Remember the cut is basically tuff. Will not hurt not to marinate, but is better marinated.

I see you already did the cook and it looks like it was quite a success! Here's my recipe, which is really Alton Brown's recipe from Raising The Steaks episode. I do them "caveman" style.

Flank Steak Fajitas