Steak Fajitas

6 servings

FOR THE STEAK:

1-2 pounds             Flank steak

2 tablespoons         Cuisinart Roasted Garlic Chipotle Seasoning

2 tablespoon           vegetable oil

1                            Garlic clove, minced

1                            Lime, zested and juiced

FOR THE FAJITAS:

1                            Red onion, julienned

1                            Red bell peppers, julienned

1                            Green bell pepper, julienned

1                            Jalapeno, julienned

1 tablespoon           Olive oil

1 tablespoon           Cuisinart Chili Lime Seasoning

8                            Flour tortillas

1 cup                      Pico de Gallo

¼ cup                     Cotija or Queso Fresco cheese, crumbled

1. Trim any sinew or fat from the flank steak (skirt steak can be used if flank isn’t available)
2. Combine seasoning, oil, garlic and lime in a medium bowl and stir to make marinade
3. Place steak in a large sealable plastic bag and top with marinade
4. Marinate for 4-6 hours
5. Pre-heat grill on HIGH
6. Grill steak over high heat for 10 minutes per side, steak should be medium-rae to medium. Remove steak and rest
7. Place Cuisinart fajita pan directly on grill and heat for about 5 minutes
8. In a medium bowl toss to combine onions, peppers, oil and seasoning
9. Place onions and peppers on fajita skillet and sear until slightly softened
10. Grill flour tortillas over high heat and set aside wrapped in aluminum foil
11. Sliced steak on a bias, across grain, in thin strips
12. Add steak to fajita pan, place on wooden base, and serve with tortillas, pico de gallo, and cotija.