Categories: Grilling

Ingredients

• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon granulated garlic, or 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 2 cloves garlic, minced
• 2 pounds flank steak
• 1 Tablespoon extra-virgin olive oil
• 2 green or red bell peppers, cut into thin strips
• 1 large onion, thinly sliced
• 18 small (6") corn tortillas
• 2 tomatoes, diced
• 1 avocado, diced

Directions

1. Combine the cilantro, lime juice, cumin, granulated garlic or garlic powder, paprika, and minced garlic in a large resealable plastic bag. Seal the bag and shake it to mix the ingredients. Open the bag and add the flank steak. Seal the bag again and turn to coat the meat with the mixture. Put the bag in the refrigerator and let the meat marinate for 40 minutes, being sure to turn it over at least once.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring frequently, for 5 to 8 minutes, or until softened and beginning to brown. Transfer the peppers to a serving bowl. Add the onion to the skillet and cook, stirring frequently, for 10 minutes, or until softened and beginning to brown.

3. Transfer the onion to a separate serving bowl. When the meat is done marinating, coat a grill rack with cooking spray and preheat the grill. Cook the meat over medium-high heat for 7 minutes per side, or until medium-rare. Remove the meat from the grill and let it rest for 5 minutes.

4. Meanwhile, warm the tortillas for about 5 minutes in a warm oven or 30 seconds in a microwave on high power. Put the tomatoes in a small serving bowl. Place the avocado in another small serving bowl.

5. Thinly slice the meat and serve it with the fajita fixings and the tortillas.

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