Marinated Flank Steak Fajitas

Flank steak is the best cut of meat off the steer in my opinion. Cook to medium rare and slice across the grain. You will be very pleased with the results.

• 1/3 cup good olive oil
• 1/3 cup soy sauce
• ¼ cup lime juice
• ¼ cup of chopped onion
• 2T minced garlic
• 2T Worcestershire sauce
• 2t ground pepper
• ¼ cup of cilantro
• 1 diced jalapeño if you like a little heat

• 1 flank steak (or skirt steak)
• 2 bell peppers (colored if you like)
• 2 red onions
• Flour or corn tortillas
• Cilantro and sour cream for topping

1. Combine all marinade ingredients and put in a one gallon ziplock bag or a glass bowl. Fully submerge the flank steak and refrigerate for 2hrs or up to overnight.
2. Cut up bell peppers and slice an onion for your vegetables, set aside.
3. Prepare a hot grill (charcoal or gas) and cook directly over the heat (save the marinade). It will flame up occasionally but this will add the char flavor you will want in your fajitas.
4. Turn frequently until both sides are lightly charred the way you prefer.
5. Move off the heat and cook to 125 degrees internally or just below your preferred doneness (the meat temp will rise 5-10 degrees resting).
6. Remove meat from the grill and let rest under foil.
7. Sautee the vegetables in a pan with 2T of good olive oil. After they begin to soften, take some of the left-over marinade and add to the pan. Continue adding until the vegetables are done to your liking.
8. Slice the flank steak thinly and across the grain. Take warm tortillas and fill them with the meat and vegetables. Top with cilantro and sour cream if you like.

Any questions email me! I would love to help!