FAJITAS

TOTAL TIME: 2 HR 25 MIN

PREP TIME: 10 MIN

LEVEL: MEDIUM

SERVINGS: 6

Ingredients

2 lbs 44 Farms Flank Steak

1/2 c Soy Sauce

1/2 c Lime Juice

1/2 c Canola Oil

1/4 c 44 Farms Wildflower Honey

1 Tbs Cumin (ground)

1 tsp Black Pepper

1 each Dried Guajillo Chili (seeds and stem removed)

1 Tbs Chipotle in Adobo (puréed)

2 Tbs Garlic Cloves

2 Tbs Oregano (fresh)

1 each Yellow Pepper (julienned)

1 each Red Pepper (julienned)

1 each Green Pepper (julienned)

2 c White Onion (julienned)

3/4 c Cilantro (chopped)

5 tsp 44 Farms Salt & Pepper Blend

12 each Flour Tortillas

FLANK STEAK FAJITAS

1
Trim flank steak and set side in a large size zip lock bag.
2
Cover dried chili with boiling water and let soak for two minutes.
3
In a blender, mix together the soy sauce, lime juice, canola oil, honey, cumin, black pepper, garlic, chipotle in adobo, oregano, ¼ c. cilantro and chili. Reserve 1/2 c. of marinade. Pour marinade into the zip lock bag with the flank steak. Seal bag and massage marinade into the beef. Place in the refrigerator for 2–8 hours.
4
Remove steak from marinade and pat dry with paper towels. Lightly oil flank steak and season with 2 tsp. 44 Farms Salt & Pepper Blend and place on a hot grill.
5
Grill steaks for 3 minutes on each side, turning half way to give hatch grill marks.
6
Toss onions and peppers with 1/2 c. reserved marinade.
7
Heat a large cast iron skillet with 2 Tbs. oil. Sauté onions and peppers until soft and beginning to brown, about 7–8 minutes. Season with 1 Tbs. 44 Farms Salt & Pepper Blend, if needed and stir in 1/2 c. chopped cilantro.
8
When steaks are finished, let rest for 5 minutes and thinly slice against the grain.
9
Lightly grill tortillas on grill.
10
Serve steak and onion and peppers with grilled flour tortillas and your favorite condiments, such as guacamole, salsa and crumbled queso.

CHEF'S TIP: Make sure your grill is very hot before cooking flank steak to ensure a nice charred outside and still have medium-rare inside. Cook to an internal temperature of 135º for medium-rare. Make sure to not over-marinate beef because will begin to acquire a mushy and chalky texture. This is from lime juice beginning to break down the beef.

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