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
