Steak Fajitas

August 13, 2017

• 1 lb flank steak or skirt steak
• 2 tbsp Della Terra Garlic Olive OIl
• 2 bell peppers, sliced (choose different colors for variety)
• 1/2 jalapeno pepper, seeds removed and diced
• 1 onion, sliced
• 2 avocados, peeled and sliced
• ½ cup fresh cilantro
• 1 cup jack cheese, shredded
• 6 flour tortillas

Marinade:

• 1/2 cup Della Terra Garlic Olive Oil
• 1/2 cup fresh squeezed lime juice
• 4 tbsp Della Terra Honey Ginger Balsamic (or Honey Pepper)
• 3 tbsp honey
• 4 cloves of garlic, minced
• 2 tsp cumin
• 1 tsp salt
• ½ tsp cayenne pepper
• ½ tsp black pepper

Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag and add the steak. Marinate for at least 4 hours.

Heat a grill to medium high heat. Add the steak and cook 4 minutes per side. Let the steak rest on a cutting board for several minutes before cutting.

While the steak is resting, heat the Garlic Olive Oil in a cast iron skillet on medium-high heat. Add the bell pepper slices and jalapeno pepper, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.

Slice the steak into long, thin, diagonal strips, then toss back into the peppers and onions. Remove from heat.

Distribute the steak and peppers between the 6 tortillas, and top with jack cheese, cilantro and sliced avocado. Roll and enjoy!

Prep: 15 minutes
Marinate: 4 hours
Cook: 15 minutes
Makes: 6 Fajitas

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