Flank Steak in Fajita Marinade

Recipe by diner524
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Marinade Ingredients
  • 12
  • 12
    cup vegetable oil
  • 13
    cup onion, chopped
  • 14
    cup cilantro, chopped
  • 1
    teaspoon ground cumin
  • 1
    teaspoon lime zest, freshly grated
  • 1
    teaspoon jalapeno pepper, finely chopped seeded
  • 14
    teaspoon ground pepper
  • Fajitas Ingredients
  • 1 12
    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
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DIRECTIONS

  • 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.
  • 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.
  • 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).
  • To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.
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