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Steak Fajitas

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Servings 6 servings

Ingredients
  

  • 2 pounds flank or skirt steak
  • 1 15.5 ounce jar salsa
  • 1 Medium red onion sliced
  • 1 Green bell pepper sliced
  • 1 Red bell pepper sliced
  • 1 Orange bell pepper sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Seasoning/dry rub for fajitas
  • Juice of 1 lime
  • Small soft flour tortillas for serving

Instructions
 

  • Place steak and salsa in plastic Ziploc bag and allow to marinate in refrigerator for up to 24 hours.
  • Approximately 30 minutes before cooking, remove steak from marinade and pat dry with paper towels.
  • Heat grill and place grill pain on grill to heat for the vegetables.
  • In a medium size bowl, toss onion and bell peppers in oil and vinegar and season to taste with salt and pepper.
  • Add dry rub to steak. Shake off excess.
  • Grill flank steak 3-4 minutes per side for medium rare.
  • Meanwhile, pour vegetables in grill pan and cook for approximately 10 minutes, turning every four or so minutes to get a good char.
  • After removing the steak from the grill, let rest for at least 5 minutes. Then slice against the grain
  • Stuff tortillas with steak, vegetables and desired toppings, including any combination of the following: sour cream, cheese, guacamole, salsa.