• 1.5-2# Texas Heritage Beef Co. skirt, flank or flat iron steak
• 1 red bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 1 large 1015 Onion
• 1 avocado
• Flour Tortillas
• Colleyville Farmer’s Market Fajita marinade
1 hour before grilling, place the steak in a non reactive dish and pour the fajita marinade over it. Let stand for 30-45 minutes at room temperature.
Grill the meat at medium high heat for approximately 2-3 minutes to the side on the skirt and flat iron steak and slightly longer on the thicker cut flank steak. This will be for a medium rare steak. Set aside under a foil tent for 10 minutes.
Prepare the peppers by seeding them and cutting in julienne strips. Peel the onion and cut into ?” rings.
Heat a skillet using 2 T of good vegetable oil. When the oil is beginning to smoke, add the veggies. Allow them to sear on one side before you stir them. Then stir every 90 seconds until they reach the desired doneness. Approx. 5-6 min.
Slice the steak ACROSS the grain into thin strips.
Place meat, veggies on a warmed flour tortillatop with Chimichurri sauce or Colleyville Farmer’s Market fresh salsa and sour cream. Add a slice of avocado and dig in..