Prep Time
30 minutes

Total Time
45 minutes

Yield
Makes 4-5 servings

Lime Cilantro Dressing

Fajita Ingredients

1/2 cup Lime Juice
1/2 cup Extra Virgin Olive Oil
1/2 cup seasoned Rice Wine Vinegar
2 tsp Salt
2 tbsp Honey
2 tbsp Chipotle Puree
2 tbsp minced Garlic
3/4 bunch Cilantro (save other 1/4 of bunch for garnish on fajitas)

Combine all ingredients in a blender until well pureed. This will make a lot of dressing. You want at least 2 cups for your steak marinade, and 1 cup for your cabbage slaw.

2 pieces Flank Steak
1 1/2 cups of Lime Cilantro Dressing (see below)
Flour/Corn Tortilla Blend (use them as-is or fry them in a little bit of vegetable oil to make crispy)
1 Yellow Bell Pepper, 1/4” matchstick cut
1 Orange Bell Pepper, 1/4” matchstick cut
Crumbled Queso Fresco
1 small head Red Cabbage thinly cut
1 can Black Beans, drained, rinsed and steamed
2 medium Avocados, 1/4” square cut

Directions

First make the lime cilantro dressing. Marinate the steak for 24 hours for best results.
Next, put together the slaw. In a large bowl, combine the red cabbage and bell peppers. Using some of the left over marinade, lightly coat the slaw well and refrigerate. Do this the day of, although still delicious the next day, the cabbage color will start to leak.
When cooking the flank steak, the ideal way is to use the grill. With this particular cut of meat you want the inside to be at least pink, to ensure tenderness. You can also do this on your stove as well, with a hot pan and little EVOO. Let the steak rest after cooking for at least 5 minutes. Thinly slice the flank steak remember to cut against the grain.
To assemble your fajita, take your tortilla and add a couple pieces of flank steak, slaw, beans, avocado, cheese and cilantro. These go great with margaritas!