Steak Fajitas
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Steak Fajitas
Category
Meat and Poultry
Prep Time
30 minutes
Ingredients
- 2 large tomatoes, seeded & chopped
- 1/2 cup diced red onion
- 1 tablespoon lime juice
- 2 tablespoons Fustinis' Jalapeno Lime balsamic
- 3 tablespoons fresh cilantro, minced
- 2 teaspoons ground cumin, divided
- Kosher salt
- 1 beef flank steak (about 1 1/2 pounds)
- 2 teaspoons Fustini's Grilling Rub
- 2 tablespoons Fustini's Chipotle olive oil, divided
- 1 large onion, halved & sliced
- 6 8"-whole wheat tortillas, warmed
- Sliced avocado & lime wedges for garnish
Ingredients
Directions
- In a large bowl, combine tomatoes, red onion, lime juice, balsamic, cilantro, and 1 teaspoon of cumin. Add salt to taste and set aside.
- Drizzle the steak with 1 tablespoon of olive oil. Rub in remaining cumin and grilling rub. Grill, covered, over medium heat, or alternatively broil 4 inches from heat, until meat reaches desired doneness. Let stand for 5 minutes.
- In a medium skillet, heat the remaining olive oil over medium-high heat. Sauté, onion until crisp-tender. Slice steak thinly across the grain. Serve in tortillas with onion and salsa. Garnish with avocado and lime wedges. (Alternatively: you can cook the onion in rings over the grill while the steak is resting).
Recipe Note
Alternatively, for more heat, substitute the Peperonicno Garlic Crush olive oil. Adapted from tasteofhome.com