Grilled Citrus Ranch Flank Steak Fajitas

Name: Grilled Citrus Ranch Flank Steak Fajitas
Prep time: 10 min
Cook time: 12 min
Ingredients: 1.75 lb. flank steak (flank steak); kosher salt and black pepper, to taste (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 (large onion, cut into ½-inch thick slices); 12 fajita-size tortillas, warmed (fajita-size tortillas, warmed); optional garnishes: sour cream, guacamole, ranch dressing, chopped cilantro; juice of 1 lime (juice of 1 lime); juice of 1 small navel orange (juice of 1 small navel orange); 1 tbsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker; 1 tsp. cumin (cumin); 0.25 cup olive oil, plus 2 tablespoons (olive oil)

Anything but basic, this fajita dish includes orange, cumin and ranch for a trifecta of flavors above and beyond traditional fare.

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1 Food Prep 15 mins + Marinade
2 Grill Prep 10–20 mins
3 The Cook 12 mins

Cooking for people

Ingredients

1.75 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

Marinade

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
0.25 cup olive oil, plus 2 tablespoons

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.

How Done Is My Steak? Let’s Find Out * USDA Safety Guidelines recommend cooking steak to the mediumtemp of 145°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate and based on a 1” steak, including sear time.

For safe meat preparation, reference the USDA website.

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