Marinated and seared flank steak or chicken with grilled onions and peppers rolled in a flour tortilla and served with sour cream, salsa and guacamole!
Season meat with cumin, chili powder, paprika and about 2 teaspoons of kosher salt and 1 tablespoon black pepper; place meat in plastic bag
In a mixing bowl, combine oil, lime juice, hickory smoke marinade; pour marinade into plastic bag; massage meat and liquid to distribute evenly; place bag in refrigerator
Marinate at least 30 minutes; rotate bag or flip meat occasionally
Slice onions and peppers
In a heavy bottom skillet, heat oil on medium-high; add onions, peppers and remaining tablespoon of liquid smoke
Once vegetables are tender, remove from skillet and set aside
In the same skillet you cooked the onions and peppers, turn the heat to medium high; add the steak; cook 4 minutes on each side for medium rare
Remove steak from skillet and cover with foil; allow meat to rest for 5-10 minutes
Slice meat against the grain; plate
Place a few slices of steak, onions and peppers on a flour tortilla; garnish with sour cream, salsa, guacamole and/or shredded cheese; roll tortilla and enjoy!
Notes
Steak fajitas are often made with skirt, flank, or flap meat. These thin cuts of meat come from the flank and plate area, or the lower area of the cow.
How Do I Slice Flank Steak?After the steak rests, slice flank, flap or skirt steak against the grain to ensure a tender bite. If you cut the fajita meat with the grain, it's harder to chew.Beef fajitas - internal temperature should reach 140ºFChicken fajitas - internal temperature should reach 165ºF