Mexican Fajitas with Corn Tortillas
Flavorful marinated flank steak is served up in sizzling flair with traditional garnishes and cilantro leaves.
Ingredients per serving
Prepare the Marinade
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Olive oil 2.0 cups
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Lime juice 0.25 cup
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Flank Steak, 1 inch thick 3.5 lbs
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Cilantro, minced 2.0 cups
Prepare the Steak
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Olive oil, as needed
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Flank Steak, Marinated
To Serve
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Flank Steak, Prepared
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Radishes, sliced, as needed
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Onions, grilled, as needed
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Jalapenos, grilled 10.0 each
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Corn Tortillas, toasted, 6 inch 20.0 each
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Cilantro leaves, as needed
Preparation
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Prepare the Marinade
- In a pan or bowl, add olive oil, lime juice, Knorr® Base Caldo De Tomate and minced cilantro. Mix well.
- Trim the steak of excess fat and silverskin.
- Place the steak in the marinade and marinate for 6 hours or overnight.
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Prepare the Steak
- Take steak out of marinade.
- Preheat grill. This can also be done in a sauté pan but grilling offers a lot ofconplext flavor element.
- Clean the grill and spray down with a little pan spray or wipe with oil.
- Season flank with Knorr® Base Caldo De Tomate.
- Grill the steak to medium rare. Let rest and slice.
- Once sliced, baste with lime juice.
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To Serve
- Place 4 ounces of meat on a plate or sizzle platter. Next to it, add radishes, grilled onions, 1 grilled jalapeno and 2 corn tortillas. Top with cilantro leaves and serve.
