Flank Steak For Fajitas
1/4 cup olive oil
2 garlic cloves, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
2 pounds flank steak
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tablespoon olive oil
lime wedges, optional
Combine the orange juice, lime juice, 1/4 cup of olive oil, garlic, chipotle peppers, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for 2 hours.
Prepare the coals on the grill until they are glowing red with a white ash around them. Drain the marinade from the steak, place 4 inches over the coals and sear quickly, about 3 to 4 minutes on each side. Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135º F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes.