Steak Fajitas

Ingredients

• 4 NatureFresh Farms® Long Sweet Peppers
• 1-1/4 lb flank steak
• 2 tsp ground cumin
• 11/2 tsp each ground coriander and chili powder
• ¼ cup pineapple juice
• 3 tbsp vegetable oil, divided
• 1 tbsp fresh lime juice
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• Sea salt and freshly ground black pepper
• Fresh cilantro
• 12 corn tortillas (or around 6 large flour tortillas), warmed
• Crumbled queso fresco or shredded Monterey Jack cheese
• Guacamole or sour cream

Directions

1. Step 1

   Wash all produce before preparing your meal.

2. Step 2

   Using the tip of a sharp knife, lightly draw knife across steak on a diagonal in 1 direction, then turning and lightly scoring the other way to crosshatch steak. Turn steak over and repeat on bottom side. Mix cumin, coriander and chili powder in a small bowl; rub all over both sides of steak.

3. Step 3

   Place steak in a resealable bag; pour in pineapple juice, 2 tbsp of the oil and lime juice. Seal, then massage steak in bag to evenly distribute mixture. Let stand 1 hour, or refrigerate overnight.

4. Step 4

   Trim and halve sweet peppers lengthwise; remove seeds. Cut each half into 2 or 3 long strips.

5. Step 5

   Remove steak from marinade; season to taste with salt and pepper. Heat a large cast iron skillet over high heat; sear steak, turning once, until cooked to desired doneness, around 3 minutes per side for medium-rare. Transfer to cutting board; loosely cover with foil and let rest for around 5 minutes.

6. Step 6

   Wipe out skillet and return to stove over medium-high heat; add remaining oil. Fry onion, stirring, until starting to soften, about 2 minutes. Add the sweet peppers and garlic; continue cooking, stirring occasionally, until peppers are crisp-tender, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with cilantro when serving.

7. Step 7

   Slice steak across the grain into thin slices. Serve steak and peppers mixture with warm tortillas, cheese and guacamole or sour cream for wrapping.