Posted by Sarah Lloyd on


  • 1 flank steak 
  • 3 limes
  • 1 small  can diced green chiles
  • fajita seasoning (we suggest Pancho and Lefty’s Rio Grande Fajita Seasoning) or whatever is your persona favorite
  • olive oil
  • 1 pkg corn tortillas
  • 1 medium white onion - diced
  • 1 bunch fresh cilantro 
  • cotija cheese, crumbled


  • Rub flank steak with fajita seasoning and drizzle with the juice of two limes.  Place into a zippered plastic bag and let marinate for at least 30 minutes
  • Preheat Smoker to 250 Degrees Fahrenheit (if you’re doing it on the grill, preheat on med-high heat).
  • When the proper temperature is reached, take the flank steak out of the marinade and put on the smoker.
  • Smoke for about an hour, or when the internal temperature is 135 F° in the thickest portion of the meat. If you are grilling the steak, it will take around 20 minutes or so, being sure to flip at least halfway through. 
  • Pull the flank steak off of the heat and let it rest for 10-20 minutes.
  • Chop up the onion and cilantro, while the meat rests.
  • Open the can of chiles and drain the fluid.
  • Cut the remaining lime into wedges.
  • Prepare your corn tortillas by warming them in a pan with a little olive oil and then keep warm after bieng them off of the heat.
  • Slice up the flank steak thin and against the grain (about a ¼ inch thick).
  • Serve on a warm corn tortilla with onion, green chiles, cotija cheese, cilantro, and squeeze the lime wedge right over the top.

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