Flank steak in fajita marinade recipe

steak-in-fajita-marinadeRecipe of  Flank steak in fajita marinade  by Chef Roland  Mesnier. This mouth-watering “Biscuits & Cookies” Flank steak in fajita marinade  can be ready in 30 moments and provides 3-4 people




Recipe Ingredients

 Fajitas Ingredients

•    1 method green gong spice up, cut into 2×1/4-inch strips
•    1 method red onion, cut into 1/4-inch slices
•    12 (8-inch) flour tortillas, warmed
•    1 1/2 pounds meat flank meat or dress steak
•    1 tbsp Area O Lakes® Butter

Marinade Ingredients

•    1 tsp. floor cumin
•    1 tsp. clean grated calcium zest
•    1 tsp. perfectly sliced seeded jalapeño chile pepper
•    1/4 tsp. rough floor pepper
•    1/2 cup calcium juice
•    1/2 cup veggie oil
•    1/3 cup sliced onion
•    1/4 cup sliced clean cilantro

Recipe Method

Merge all spices substances in large resealable plastic food bag; add flank meat. Firmly closure bag. Turn bag several times to cover meat well. Position into 13×9-inch pan. Chill, switching sometimes, at least 4 hours or instantaneously.

Heat gas barbeque barbecue to method or grilling barbeque barbecue until hot coals are ash white. Remove meat from marinade;discard spices. Position meat onto barbeque barbecue. Grill, switching once, until preferred doneness (10 to 12 minutes). Position onto cutting board; piece across feed into 1/4-inch pieces.

Meanwhile, liquefy butter in 8-inch container until sizzling; add green spice up and red onion. Cook over medium-high warm, mixing sometimes, until vegetables are crisply soft (6 to 8 minutes).

To serve, place meat pieces and vegetables in center of each tortilla; top with bad cream and guacamole, if preferred.

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