Chipotle Marinated Flank Steak Fajitas
By Sue Serves 6
Flank Steak is a very lean meat which also means it's rather tough. A marinade of lime juice and chipotle peppers helps break down the muscle for a delicious and more tender steak.
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- ½ cup fresh lime juice (about 6 limes)
- 2 oranges, juiced
- 2 whole chipotle peppers plus adobo sauce, smashed
- 6 garlic cloves, smashed
- ¼ cup balsamic vinegar
- 1 cup olive oil
- 1 × Coarse salt and freshly ground black pepper
- 2 (2-pound) flank steak, fat removed
- 12 flour tortillas
- 1 whole red bell Pepper, quartered
- 1 whole yellow bell pepper, quartered
- 1 whole green pepper
- 2 Tablespoons olive oil
You may also need:
Grill, Kitchen Knife
Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper in a large plastic bag over a shallow baking dish. Heat the grill to medium-high heat.
Add the steak and turn to coat both sides.
Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature (about 10 minutes).
Heat the grill to medium-high heat.
Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes.
While steak is resting, toss peppers with olive oil and grill over medium high heat for ten minutes or until peppers are blackened and soft.
Slice the steak against the grain, into thin slices. Assemble fajitas with steak and peppers, then top with salsa verde (see additional recipe).
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