There are few meals on the earth that I could never grow tired of, fajitas is one of those meals. They are so versatile, you can cook them with chicken, shrimp, or my family’s favorite, steak. Using quality ingredients and fresh vegetables this dish is a symphony of delicious proportions.
In fact, whenever I go to a restaurant, I’m always drawn to fajitas when they are on the menu. The only problem is, that I’m usually disappointed by either the quality of the meat, it’s doneness or the weird purple guacamole.
Nowadays, I prefer to make these at home where I can have full control over the ingredients and trust me, I don’t miss the disappointment of restaurant fajitas!
For this recipe, I use my Carne Asada Marinade. I like to marinate the flank steak for a full 24 hours before grilling, but you can marinate the steak in as little as 2 hours. The longer you allow the flank steak to marinate, the more flavorful your meat will be. Another thing I like to do is grill my tortillas for a minute or two on each side, it will help keep the contents warm while they are on your plate.
Place flank steak in marinade. I like to place the meat in a larger storage locking bag, then pour the marinade inside the bag. This allows you to submerse the meat and/or rotate during thr marinading process.
Marinade the meat for at least 2 hours, up to 24 hours.
Preheat grill to approximately 400 degrees.
In a large saute pan, add the avocado oil and hear on medium heat for about 2 minutes, add onions and cook for 3 minutes stirring occasionally.
Add the orange and yellow peppers to the saute pan and salt and pepper to taste. Cook for another 3 minutes stirring occasionally.
Squeeze the half lime over the vegetables and stir. Place vegetables on a plate and cover with foil.
Remove the steak from the marinade mixture and place directly on the grill. Depending on the thickness of the meat, this should take about 5 minutes per side (or less). Ideally, flank steak's texture is tender and delicious at about 135 degrees on an instant read thermometer.
Remove flank steak from grill and tent the meat with foil. Allow meat to rest for about 5 minutes.
Cut meat, diagonally, against the grain, into 1/2" inch slices.
Serve with tortillas, cheese, guacamole, and sour cream.