ooooh (steak) fajitas!

Having had chicken for dinner for the last three days, we decided it was about time for some good 'ol red meat. Fajitas always sound good, so here they are (or, there they were). We used part of this recipe from recipezaar.com. It was amazing! We'll definitely make it again.

Southwestern Flat Iron Steak Fajitas

Ingredients:
16 ounces flat iron steak
1 chipotle in adobo sauce, minced
1 tablespoon olive oil
1/2 yellow onion, sliced lengthwise
1/2 red and/or green bell pepper, seeded and sliced lengthwise
6 (6 inch) flour tortillas
shredded cheese
1/2 large tomato, diced (or one medium tomato)
sour cream

Flat Iron Steak Fajita Marinade:
1/2 cup soy sauce
3/4 cup pineapple juice
1 1/2 teaspoons ground cumin
3/4 teaspoon fresh garlic, minced
4 1/2 teaspoons fresh squeezed lime juice

Directions:
Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight. We did a quick marinade by putting everything into a Food Saver bag and vacuuming the air out.

To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Let the steak rest for 5 minutes and slice across the grain.

Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Add the chipotle. Remove pan from heat.

Place vegetables on the heated cast iron fajita platter (but who really has one of these?) or on a serving plate. Place sliced flat iron steaks on top of the vegetables. Serve with tortillas, tomatoes, shredded cheese, sour cream, other desired condiments, and cerveza. Assemble and enjoy.