Flank Steak For Fajitas
By: Janis Smyth
Published: Monday, August 30, 2010 - 4:58am

Ingredients




1 The juice of orange
2 The juice of limes
1/4 cup olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles in adobo sauce
3 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
2 pounds flank steak
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tablespoon olive oil
lime wedges, optional

Preparation

1 With a small, sharp paring knife make small cuts, at a 45º angle, over the surface of the steak on both sides. 2 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. 3 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. 4 While the steak is resting, toss the peppers and onion with the tablespoon of olive oil and place in a grill basket.  Grill over the live coals, stirring frequently, just until they become limp and are beginning to brown slightly. 5 Thinly slice the steak against the grain on a diagonal, and serve with the vegetables, optional lime slices, refried beans, sour cream, guacamole and pico de gallo.

Comments:
KC Quaretti-Lee

Oh My Goodness!  this sure sounds good.  I'm going to tryit for sure.