- Makes 6 fajita wraps
- Total Time:
- Recipe By:
- Tom Fraker
2 each Fresh Limes -- juiced
8 cloves Melissa's Peeled Garlic -- minced
1 bottle Lager (such as Dos Equis)
1 teaspoon Sea Salt
2 teaspoons Chile Powder
1½ teaspoons Ground Cumin
1½ teaspoons Dried Oregano
1/3 cup Brown Sugar -- packed
4 each Green Onions -- ends trimmed; chopped
3 each Dried Savina Ruby Hot Chiles -- rehydrated; chopped
1/3 cup Extra Virgin Olive oil
½ bunch Fresh Cilantro
1½ pounds Flank Steak
2 each Perfect Sweet Onions -- julienned
1 each Green Bell Pepper -- julienned
1 each Red Bell Pepper -- julienned
1 each Yellow Bell Pepper -- julienned
6 8-inch Flour Tortillas
In a re-sealable plastic bag, combine the first 13 ingredients, seal it and mix well. Place the bag in the refrigerator to marinate overnight.
Prepare a hot grill.
Place the steak on the grill and cook to your desired doneness. Remove the steak from the heat and set aside to rest.
Meanwhile, in a sauté pan, heat 2 tablespoons of extra virgin olive oil. Add the onions and cook until they are translucent. Next add the bell peppers and season with salt and pepper. Cook until tender but still crisp, about 5 or 6 minutes. Slice the steak into thin strips and add to the pepper mixture. Heat the tortillas and divide the steak/pepper mixture evenly between them. Serve immediately.
- There are no reviews yet for this recipe
Login to review this recipe