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
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.