Wednesday, December 30, 2009

Fajita-Style Flank Steak

2 - 2.5 lbs. flank steak

1/4 C. soy sauce
1/4 C. brown sugar
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. each cumin and oregano
4 cloves garlic, crushed
1 tsp. onion powder
juice of 2 lemons
2 T. olive oil

2 large bell peppers, any colors
2 medium sweet onions
1/2 C. BBQ sauce, your favorite variety

In a medium sized bowl, whisk together all but flank steak. Add flank steak to half of the marinade mixture, reserving the remaining half to baste the meat with while grilling.

Grill meat over a medium-high flame for 4-6 minutes per side. Let meat cool 5-10 minutes before slicing. Cut meat on the diagonal into thin strips to serve.

While meat is resting, take onions and julienned bell peppers, brush with BBQ sauce and grill until just tender.

Serve with tortillas, lettuce, shredded cheddar cheese, green onions, cilantro, sour cream, and black olives (optional).

Yields = 4-5 servings

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