Mouth watering flavor is infused into the marinated flank steak, onions, and peppers to make this a family favorite.  It is truly a make it your own meal with each member putting together their personal fajita. If you are looking for a Cinco de Mayo recipe, this one is sure to please!

Steak and marinade:

1 1/2 lb. flank steak

1 Tablespoon olive oil

1 lime – can substitute 2 Tablespoons lime juice

1 1/2 teaspoons pink Himalayan salt – can substitute sea salt

1 1/2 teaspoons thyme

1 1/2 teaspoons cumin

1 teaspoons garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

Flank steak is great for grilling.  Giving the cut time to marinate will incoporate the spices deep into the meat.  For best results, marinate at least 4 hours or overnight.  If this is a last minute meal idea, marinate the steak while you cut the peppers and onions. It will still be well seasoned and flavorful.

I like to tenderize the meat a little before I marinate.  The spices will go deep into the steak for amazing flavor throughout. If you do not have a tenderizer, pierce the steak with a fork.

Place the steak in a shallow baking pan.  Juice the lime and pour the liquid and pulp over the steak.  Add the olive oil and massage into the steak. Sprinkle the remaining spices over the steak.

Continue to massage the spices into the meat to evenly distribute.  Flip several times to thoroughly distribute spices.  Cover the steak and refrigerate until ready to grill.

Onions and Peppers marinade:

1 large sweet onion

2 Sweet peppers

1 lime – can substitute 2 Tablespoons lime juice

1 Tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon chili powder

Julienne the peppers and onions in 1/4 inch strips and place in a pan.  Juice the lime.  Place the juice, pulp, and peel in the container.  Sprinkle the oil and spices on top.

Toss to evenly coat and place in the refrigerator until the meat is ready to cook.

Grill the flank steak on a hot grill or pan cook.  The hot grill will help sear the steak quickly and keep it moist and juicy.  Rotate steak after 2 minutes.  Flip the steak and cook on the other side. It should only take approximately 4 minutes on each side.  If cooking indoors, use a hot skillet with the same method.  My husband likes his fajita wrapped in pita bread.  I will place the pita on the upper rack to warm and toast the last few minutes the steak is cooking.

Sauté peppers and onions over medium heat until tender, about 4 minutes.

Slice the grilled flank steak at an angle, against the grain, into about 1/4 inch strips.

Now the fun begins!  I love my steak, peppers, and onions over a bed of greens with black bean and corn salsa on top.

The hubby piles steak, peppers, and onions on a wheat pita and tops with salsa, sour cream, and cilantro. You can wrap the ingredients in a tortilla with cheese and sear in a frying pan. The options for toppings are endless.  One delicious steak and everyone in the family is satisfied!