Fajitas

Ingredients

• 3 tablespoons canola oil 
• 1 teaspoon cumin 
• 2.3 pounds flank steak trimmed of fat
• 12  flour tortillas 
• 1 tablespoon cilantro leaves fresh finely chopped
• 2  garlic cloves minced
• 1  bell pepper green thinly sliced
• 1  jalapeño minced seeded
• 2  juice of lime juiced
• 1  juice of orange juiced
• 1  bell pepper red thinly sliced
• 1  onion red thinly sliced
• 1 teaspoon salt 
• 1  bell pepper yellow thinly sliced

Equipment

• bowl
• frying pan
• whisk
• grill
• grill pan
• cutting board

Directions

1. In a small bowl, whisk together marinade ingredients.
2. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
3. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side.
4. Transfer the steak to a cutting board and let stand.
5. In the same pan with the steak juices, add the bell peppers and onions.
6. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
7. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca.
8. Roll up the tortilla to enclose the filling.
9. May also serve with sour cream and shredded cheese.