Panhandle Sous Vide Flank Steak Fajitas

Tender, juicy, and weeknight-fast. These Sous Vide Flank Steak Fajitas use A&K Land & Cattle’s dry-aged Sim-Angus Flank Steak plus colorful peppers and onions for a restaurant-level fajita night at home. If you’re searching for how to sous vide flank steak for fajitas, best temperature for flank steak, or easy fajita marinade, this guide has you covered.

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Why sous vide works for Flank Steak

• Precision cooking keeps medium-rare tenderness end-to-end

• Perfect for make-ahead; hold cooked steak in the water bath, then quick-sear

• Flank’s deep beef flavor shines with a fast sear and citrusy marinade

Ingredients

• 1 lb A&K Flank Steak

• 2 red bell peppers, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 Vidalia onion, thinly sliced

• 1 clove garlic, minced

• 1 Tbsp olive oil

• ½ tsp kosher salt

• 2 tsp freshly ground black pepper

• 4 six-inch corn tortillas, warmed

• Guacamole, optional

Marinade

• ½ cup water

• ⅓ cup fresh lime juice

• ½ Tbsp fajita seasoning

• ½ Tbsp garlic powder

Directions

1. Attach sous-vide wand to a stockpot and fill per manufacturer’s instructions. Preheat to 141°F.

2. Whisk marinade. Add steak and marinade to a food-safe bag; remove air and seal. Refrigerate 1 hour.

3. In a second bag, add peppers, onion, garlic, olive oil, salt, and pepper; remove air and seal.

4. Submerge both sealed bags and cook 90 minutes.

5. Remove bags. Preheat a grill pan or grill on high. Pat steak dry.

6. Sear 2–3 minutes per side until nicely browned and the center reaches about 145°F, then rest 5 minutes.

7. Slice steak thinly across the grain. Serve on warm tortillas with the peppers and onions; season to taste. Add guacamole if you like.

Cook’s tip: For best texture, use a vacuum sealer and keep your sear fast and hot.

Make it yours

• Smoky chipotle: add 1 minced chipotle in adobo to the marinade

• Citrus boost: zest one lime and one orange into the marinade

• Steakhouse finish: add a teaspoon of butter to the pan at the end of the sear

Safe handling
Wash hands and surfaces after touching raw meat. Keep raw meat separate. Cook steaks/roasts to 145°F and rest 3 minutes; ground beef to 160°F. Refrigerate leftovers promptly.

Nutrition (approx. per serving)
317 calories; 28 g protein; rich in B-vitamins, zinc, and phosphorus.

FAQs
Q: Is flank steak good for sous vide fajitas?
A: Yes—sous vide keeps it uniformly tender, then a hot sear adds fajita char.

Q: What temp for flank steak sous vide?
A: 141°F for a tender medium; pull and sear hot for color, then rest and slice across the grain.

Q: How do I slice flank steak for fajitas?
A: Thin, at a 45° angle, across the grain. This is critical for tenderness.

Farm-to-table CTA
Build your own box and add Flank Steak today to save up to 15% at checkout. Orders placed by Sunday 7 PM CST ship Monday. Local pickup available within 48 hours.