| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | +-5 Hours |
| Servings |
Fajitas
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Ingredients
- 2 lbs Flank Steak
- 1/4 Cup Lime Juice **marinade
- 1/4 Cup olive oil **marinade
- 2 tbsp olive oil
- 3 Large Garlic Cloves Grated
- 1 tbsp Chili Powder **marinade
- 2 tsp Ground Cumin **marinade
- 1/2 tsp Garlic Powder **marinade
- 1/2 tsp Onion Powder
- 1/4 tsp cayenne pepper (optional)**marinade
- 2 tsp Salt
- 1/2 tsp paprika
- 2 large bell peppers splithalf and de-seeded through the stem sliced
- 1 medium Onion sliced
- 8 small flour tortillas
Ingredients
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Instructions
- Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
- Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
- Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
- Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
- Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
