Have a backyard fiesta with these grilled steak fajitas! Its easy enough to make for a weeknight meal or a summer grill out in Chicago.
|Flank steak||1 Pound|
|Limes||4 , juiced|
|Vegetable oil||1/2 Cup (8 tbs)|
|Ground cumin||3 Teaspoon|
|Minced cilantro||2 Tablespoon|
|Green pepper||1 , sliced|
|Yellow pepper||1 , sliced|
|Red pepper||1 , sliced|
|Red onion||1 , sliced|
Preheat grill to a medium-high heat.
In a large resealable bag, add in the flank steak, and, in a separate bag, add in the sliced red onions and green, red and yellow peppers.
In a bowl, mix together the lime juice, vegetable oil, cumin, cilantro, salt and pepper. Add half of the marinade into the flank steak bag and the other half into the vegetable bag. Seal and refrigerate for at least 20 minutes.
After steak and vegetables have marinated, drain them from their liquids. Wrap the vegetables in one piece of aluminum foil and seal tightly. Place on the grill over an indirect heat. Cook for 5 minutes prior to putting the steak on the grill.
Place steak on the grill and cook 2 minutes per side for medium rare or cook until desired doneness. Vegetables should be done about the same time the steak finishes cooking.
Remove the vegetables and meat from the grill. Allow for the meat to rest for about 5 minutes and then cut on a bias across the grain. While meat is resting, wrap the tortillas in aluminum foil, reduce the heat on the grill to a low and place tortillas over an indirect heat for 2 minutes.
Place the steak pieces onto the tortilla, top with vegetables and roll up. Serve with pico de gallo, avocado and sour cream if desired. Enjoy!