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Flank Steak Fajitas

MEAT

2 LBS Flank Steak

PRODUCE

1/4c fresh Lime juice 2 TBSP Garlic (minced) 1 Yellow Onion (sliced) 1 Red Onion (sliced) 1 Red Bell Pepper (sliced) 1 Green Pepper (sliced) 1 Yellow Pepper (sliced) Lettuce (If you’re having them lettuce wrapped)

BAKING AND SPICES

1 tsp Ground Cumin 1 TBSP Chili Powder 1 TBSP Paprika 1 TBSP Kosher Salt 2 tsp Fresh Cracked Pepper 1 TBSP Sugar (optional) ½ tsp Red Pepper Flakes (optional) OIL AND VINEGAR ½ C Olive Oil/Avocado Oil 3 TBSP Worcestershire Sauce

OTHER

1 Gallon Ziploc bag Tortillas Rice (if you’re enjoying over rice)

OPTIONAL TOPPINGS

Shredded Cheddar Cheese Taco Sauce/Salsa Guacamole Sour Cream

Step 1:

Place Flank Steak in gallon sized Ziploc bag with marinade. Marinate for at least 30 minutes but overnight would be ideal! Marinade: ½ c Olive Oil/ Avocado Oil 3 TBSP Worcestershire Sauce ¼ c Fresh Lime Juice 2 TBSP Garlic (minced) 1 tsp Ground Cumin 1 TBSP Chili Powder 1 TBSP Kosher Salt 1 tsp Fresh Cracked Pepper ½ tsp Red Chili Flakes (optional) 1 TBSP Sugar (optional)

Step 2:

Heat grill on medium/high heat.

Step 3:

Place Flank Steak on hot grill. Grill on each side for 8 minutes or until desired finish.

Step 4:

Sauté Yellow Onion, Red Onion, Yellow Bell Pepper, Green Bell Pepper, and Orange Bell Pepper in 1 TBSP Avocado Oil. Sauté on Medium/High heat for 5-7 minutes. Add ½ tsp Salt and cook for 1-2 minutes.

Step 5:

Remove Flank Steak from heat after cooking and let it rest for 10 minutes.

Step 6:

Slice Flank Steak and arrange atop base of choice ( Heated Tortilla, Lettuce, Rice) Add Sautéed Fajita Veggies and add optional toppings