Trim Flank Steak and place in gallon ziplock bag.
To make Marinade, stir together:
- Fajita Seasoning
- lime zest
- lime juice
- 1/4 cup Olive Oil
- 1/2 teaspoon Kosher Salt
Reserve 2 tablespoons of Marinade in a separate bowl.
Pour remaining Marinade over Flank Steak and seal ziplock bag.
Refrigerate 1 to 4 hours; turning and massaging Marinade into Steak occasionally.
When finished Marinading, heat 1 tablespoon Olive Oil in large cast-iron skillet over high.
Add prepared Onion and Bell Peppers and cook until slightly softened and caramelized (about 5 minutes); stirring often.
Sprinkle with remaining 1/2 teaspoon Kosher Salt and reserved 2 tablespoons of Marinade.
Cook about 1 minute; stirring constantly.
Transfer Onion and Pepper mixture to a plate and cover with aluminum foil to keep warm.
Add remaining 1 tablespoon Olive Oil to skillet. Heat on high.
Remove Flank Steak from Marinade; allowing excess to drip off.
Add Flank Steak to skillet; put vent on high as will make a lot of smoke.
Cook 6 -7 minutes per side (depending on thickness of steak) for medium-rare.
Transfer to cutting board and rest for 5 minutes while tented with aluminum foil.
After Flank Steak has rested, thinly slice across grain and plate.
Wrap Tortillas in damp paper towels and warm in microwave for 60 seconds.
Serve with side of Sour Cream.
I serve with a side of Spanish Rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (672g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 245 (21%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 54.4mg||17 %|
|Sodium 503.8mg||17 %|
|Potassium 1389.3mg||37 %|
|Total Carbohydrate 185.4g||55 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 158.6g|
|Protein 53g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1166
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