from Smoke On Wheels Pitmaster Andy Groneman
Flank Steak Fajita Ingredients
- 6″ tortillas
- 2 sweet onions
- 1 bell pepper
- 1 Poblano chili
- 3 pounds of Flank Steak
- Mojo Marinade
- Grapeseed Oil
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar 1/2 cup olive oil
- 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper
Mojo Marinade Instructions
In a bowl, mash together the garlic, jalapeño, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up really well to combine. After a few minutes it will be ready for the meat.
Cooking Instructions for Flank Steak
Place steak on a cutting board and remove the silver skin and the excess fat.
Place steak in a shallow container, and pour marinade over it. Refrigerate while covered for 4-hrs
Drain the marinade from the meat.
Season meat with rub as it comes up from fridge temp.
Grill the steak over high heat, directly, for 7-8 min per side.
Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving.
Thinly slice the steak; against the grain, on a bias.
Cooking Instructions for Vegetables
Thinly slice all veggies, and toss in grapeseed oil.
Season with Salt and Pepper and place into grill pan.
After flipping steak for the second sear, cook peppers and onions in a foil or metal grill pan on high heat
Turn regularly, until evenly cooked, just until soft