Ingredients:
- 1 lb flank steak or skirt steak
- 1 onion, sliced
- 2 bell peppers, sliced (choose different colors for variety)
- 2 avocados, peeled and sliced
- 2 tbsp Garlic Olive Oil
- 1/2 sm jalapeno seeds removed and diced
- ½ cup fresh cilantro
- 1 cup jack cheese shredded
- flour tortillas
Marinade
- 1/2 cup Garlic Olive Oil
- 1/2 cup fresh squeezed lime juice
- 4 tbsp Habanero Honey Balsamic
- 3 tbsp honey
- 4 cloves of garlic, minced
- 2 tsp cumin
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
Directions:
Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag and add the steak. Marinade for at least 4 hours.
Heat a grill to medium high heat. Add the steak and cook for 4 minutes each side. Let the steak rest on a cutting board for several minutes before cutting.
While the steak is resting, heat the Garlic Olive Oil in a cast iron skillet on medium-high heat. Add the bell pepper slices jalapeno and cook, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.
Slice the steak into long, diagonal strips.
Assemble the fajitas by adding steak, grilled vegetables, slices of avocado, and fresh cilantro to a tortilla.