Grilled flank steak fajitas
by Gabby McKee
(Charlotte, nc, USA)
Gabby's grilled flank steak fajitas
Gabby’s grilled flank steak fajitas with a twist!
Prep time:15 minutes
Total time:40 minutes
Yields: 8 Servings
What you’ll need:
For the steak/ marinade
- 2 lb flank steak (this is one cheap and tasty meat! You can also use chicken instead)
- 2 tablespoons garlic
- 1/2 cup of your favorite Italian dressing
- 3 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1/8 red pepper flakes
- 1 lime- juice and zest
- Salt and pepper
- 8 Tortillas
For the black bean salsa
- 2 cans black beans
- 1/2 a mango
- 1 can of corn (or you can grill up two fresh cobs and use them!)
- 1/2 red onion- diced small
- 1 avocado diced
- 1 teaspoon of garlic
- Half a bunch f cilantro
- 1 bell pepper (I suggest red, they have so much natural sweetness) diced
- I lime- juice and zest
- 1/4 cup olive oil
Directions:
1. Combine all the items for your marinade for the flank steak in a baggy or container big enough to fit your flank steak. Pour over your steak and let marinate up to five hours in the fridge. When you’re getting ready to grill pull the meat out of the refrigerator and allow it to come to room temp.
2. Turn your grill on high! (The higher the temp, the faster you cook the flank steak, and the more tender it will be!)
3. While your grill is getting hot, let’s make the salsa! Rinse your two cans of beans and your can of corn to get extra salt off. Pour them in a bowl.
4. Get your mango, onion, and bell pepper out and dice roughly the same size. Put them in the bowl.
5. Add cilantro. You don’t have to dice this too small. I actually leave it in the natural leaf form, uncut.
6. Pour in your olive oil. Let sit till almost ready to serve.
7. Put the meat on the grill! I cook my flank steak about 5 minutes on each side. It all depends on how you like your meat cooked.
8. When the steak is cooked to your liking, take it off and let it rest before cutting into it.
9. While your meat is resting, we can finish the salsa. Dice up the avocado at the last minute to prevent oxidation and browning.
10. Zest the lime and then pour the juice into the bowl. By adding the lime juice at the last minute the avocado will stay fresh and green. (Lime juice and lemon juice slows down the reaction that oxygen has on avocados.
11. Cut your meat on a bias so it will stay juicy.
12. Serve over a salad or in a tortilla.
13. Eat up and enjoy!!
** I serve my fajitas with cheese, caramelized onions, tomatoes and lettuce.
Comments for
|
||
|
||
|
||
|
||
|
||
|
||
|
||
