Cooking for 6 people
Ingredients
- 2 lb.
flank steak
-
kosher salt and black pepper, to taste
- 3
large bell peppers, mix of red and green, cut into 4 large pieces each
- 1
large onion, cut into ½-inch thick slices
- 12
fajita-size tortillas, warmed
-
optional garnishes: sour cream, guacamole, ranch dressing, chopped cilantro
-
juice of 1 lime
-
juice of 1 small navel orange
- 1 tbsp.
Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
- 1 tsp.
cumin
- 1/3 cup
olive oil, plus 2 tablespoons
1Food Prep
Place the flank steak into a large, resealable plastic bag and pour the marinade over the steak. Then, coat the steak with marinade. Refrigerate for at least 30 minutes, up to 4 hours.
Next, cut 3 large bell peppers into 4 large pieces each.
Then cut 1 large onion into ½” slices.
Finally, toss the peppers and rub the onions with olive oil and season with kosher salt and black pepper to taste.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the steak and the vegetables on the grill.
Cook the steak, flipping once, for about 7–10 minutes total, depending on thickness and desired doneness.
When the steak has reached preferred doneness, let it rest for a least 5 minutes before slicing thinly against the grain.
Let the vegetables cook until charred and softened, flipping as needed, about 10–12 minutes.
Remove the vegetables from the grill and chop them into slices.
Serve the vegetables and the steak with warm tortillas and optional garnishes as desired.
For safe meat preparation, reference the USDA website.
