Grilled Steak Fajitas

Yield: serves 4
Time: 45 minutes

INGREDIENTS
2-1/2 pounds flank steak, 1 whole piece
Marinade:
1 lime, zest and juice
2 garlic cloves, finely sliced
2 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dark brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Grilled Vegetables:
1 Spanish onion, julienned
1 red pepper, sliced into strips
1 green pepper, sliced into strips
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
12 flour tortillas, warm
1 handful of fresh cilantro
Fresh Tomato Salsa:
4 ripe red tomatoes, diced
1/2 Spanish onion, finely diced
Juice of 2 limes
1/4 cup chopped cilantro
1 cloves of garlic, peeled and minced
1/2 jalapeno, finely diced
2 tablespoons extra-virgin olive oil

DIRECTIONS
In a mixing bowl combine marinade ingredients and whisk to combine. Pour
into a flat dish and add steak. Massage ingredients into the steak then cover
with plastic wrap and set in the refrigerator to marinate for upto 45-60
minutes.
Heat a cast iron griddle pan, and drizzle with olive oil. Remove steak from
marinade and grill 2-3 minutes per side. Set aside to rest. In a separate bowl

toss sliced vegetables with a little olive oil and season with salt and pepper -on the same grill grill for 4-5 minutes until marked and just tender.
While vegetables are grilling, prepare a quick salsa. Chop tomatoes into a
small dice and slice onions, garlic, jalapeno and cilantro. Mix everything
together in a small bowl and season with salt and pepper. Finsih with a drizzle
of olive oil.
Heat flour tortillas over an open flame on the grill.
Assemble by placing steak, grilled veggies and salsa in a heated tortilla and
wrap. Garnish with cilantro.