Flank Steak in Fajita Marinade

Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.

• Ready In: 40 mins
• Serves: 6

Ingredients

• Marinade Ingredients

• 1⁄2 cup lime juice
• 1⁄2 cup  vegetable oil
• 1⁄3 cup onion, chopped
• 1⁄4 cup cilantro, chopped
• 1  teaspoon ground cumin
• 1  teaspoon lime zest, freshly grated
• 1  teaspoon  jalapeno pepper, finely chopped seeded
• 1⁄4 teaspoon ground pepper

• Fajitas Ingredients

• 1 1⁄2 lbs  flank steaks or 1 1⁄2 lbs  skirt steaks
• 1  tablespoon  vegetable oil
• 1  medium green bell pepper, cut into 2x1/4-inch strips
• 1  medium onion, cut into 1/4-inch slices
• 12 (8 inch)  flour tortillas, warmed
•  sour cream, if desired
•  guacamole, if desired

Directions

1. Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
2. Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
3. Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
4. To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.