Fajitas - Flank Steak [Bk] 'Cast Iron Style'

By Kwasome

Ingredients

• MARINADE:
• 1 Lrg. Orange
• 1 Lemon
• 1/4 cup Pineapple Juice
• 1/4 cup White Wine
• 1/4 cup Soy Sauce
• 1 Tbs Black Pepper
• 1 whole Chili - dried
• 3 Tbs Butter - melted
• 1 clove Garlic - minced
• 2 Flank Steaks (1 lbs ea.)
• 2 Lrg. Onion - sliced into rings
• Green Peppers
• 4 Tbs Butter
• 2 Limes - halved

Details

Servings 6

Preparation

Step 1

MARINADE:
Grate (1) tbsp. peel from Orange & 2 tbsp. peel form Lemon, set aside. Squeeze Orange & Lemon to get 1/4 cup juice each. Put all ingredients except meat in Lrg. dish & stir. Place meat in Marinade, turn to coat. Cover w/ plastic wrap & let stand @ room temp. for no more than 2 hrs.

HEAT TORTILLAS:
Place griddle or skillet on stovetop on High heat for a few min., then reduce to Med. heat. Place
1 Tortilla on griddle; cook until bottom blisters ˜ 30 min. Turn w/tongs & repeat. Stack in foil
& wrap to keep warm.

HEAT PAN:
Place bottom rack of oven to lowest position. Place top rack on oven 4” below broiler. Set oven to 425° & place four season Fajita griddle on bottom rack. Heat for 30 min.

COOK MEAT & VEGGIES:
Keep Fajita griddle on bottom rack, set oven to broil. Place meat in pan on top rack & broil ˜ 5-
6 min. each side. While meat is cooking, melt Buter in griddle. Add Veggies & sauté until Onions
become clear. Season w/ Salt & Pepper to taste. Remove meat from broiler & cut into finger length strips. Remove griddle & place on wooden liner.