Recipe courtesy of Food Network Kitchen

Sweet and Spicy Flank Steak Fajitas with Peppers and Onions

Name: Sweet and Spicy Flank Steak Fajitas with Peppers and Onions
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil; 1/4 cup torn cilantro; 1/4 cup honey; 3 tablespoons fresh lime juice; 1 teaspoon thyme leaves; 6 cloves garlic, smashed; 2 jalapenos, seeded; Kosher salt and freshly ground black pepper; 1 1/2 pounds flank steak; 2 red bell peppers, cut into 1-inch strips; 2 yellow bell peppers, cut into 1-inch strips; 2 large red onions, thickly sliced; 3 tablespoons olive oil; 2 limes, juiced; Kosher salt; Neutral oil, for oiling the grill grates; Warm tortillas, for serving; Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

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A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Level: Easy

Total: 1 hr 15 min (includes marinating time)
Active: 35 min

Yield: 4 to 6 servings

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Ingredients

Sweet and Spicy Marinade:

1/3 cup olive oil

1/4 cup torn cilantro

1/4 cup honey

3 tablespoons fresh lime juice

1 teaspoon thyme leaves

6 cloves garlic, smashed

2 jalapenos, seeded

Kosher salt and freshly ground black pepper

1 1/2 pounds flank steak

Peppers and Onions:

2 red bell peppers, cut into 1-inch strips

2 yellow bell peppers, cut into 1-inch strips

2 large red onions, thickly sliced

3 tablespoons olive oil

2 limes, juiced

Kosher salt

Neutral oil, for oiling the grill grates

Warm tortillas, for serving

Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

Directions

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking

For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.

Prepare a grill for medium-high heat and brush the grill grates with oil.

Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.

Serve with the warm tortillas and toppings.