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Despite a traditional combo of steak, peppers and onions, this fajita dish is anything but basic. It’s the orange, cumin and ranch for us, a trifecta that comes together perfectly to create a marinade the elevates this shareable dinner beyond expected restaurant fare. Grab a marg and dive into our Grilled Citrus Ranch Flank Steak Fajitas recipe.
flank steak
1¾ pounds
juice of 1 lime
juice of 1 small navel orange
1 tablespoon
cumin
1 teaspoon
olive oil
¼ cup plus 2 tablespoons
Kosher salt and black pepper, to taste
large bell peppers, mix of red and green, cut into 4 large pieces each
3
large onion, cut into ½-inch thick slices
1
fajita-size tortillas, warmed
12
Optional garnishes: sour cream, guacamole, ranch dressing, chopped cilantro
For safe meat preparation, reference the USDA website.
Place steak into a large Glad® Zipper bag. In a small bowl, stir together the lime juice, orange juice, ranch seasoning mix, cumin and olive oil; pour over the steak and seal to coat, making sure the marinade coats the steak. Let sit for at least 30 minutes, up to 4 hours in the fridge.
Light Kingsford® charcoal according to package directions and arrange your coals for direct cooking over medium-high heat and grease the grates with oil. Toss the peppers and rub the onions with olive oil, and season with salt and pepper
Place the steak and the vegetables on the grill. Cook the steak, flipping once, for about 7–10 minutes, depending on thickness and desired doneness. Let vegetables cook until charred and softened, flipping as needed, about 10–12 minutes.
Let steak rest for at least 5 minutes before slicing thinly against the grain. Chop vegetables into slices. Serve both with warmed tortillas, garnishing as desired.
