The secret to Pappasito's Fajitas is their marinade and their tenderizing process: they repeatedly pierce the flank steak with a tenderizer fork; put it in a thick, tough, vacuum bag; add the marinade; remove all air after adding the marinade; and then seal the bag. And then, and here's the difficult part, they throw the bag into a rotating tumbler drum (kind of looks like a small cement mixer with internal baffles) which beats the hell out of the meat over night).
You need to marinate for at least 8 hours.
For cooking, they get the grill as hot as possible and sear on each side for only about 1.5 to 2 minutes (for the flank steak -- always cook your chicken well).
The good news is that I do everything they do except the cement-mixer step and the end result is still very good. I typically marinate for a fairly long time to compensate.
Reviews
Fajitas aren't flank steak. They're made with skirt steak, as does Pappasitos. Recipe needs to be corrected.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)