2 lbs flank steak
4 bell peppers (any colors), seeded and sliced into LARGE pieces
1 red onion, peeled and cut in half (keep segments together)
2 Tbs. extra virgin olive oil
10 flour tortillas
1 jar of your favorite salsa
2 cups shredded cheddar cheese

Marinade Ingredients:
1/2 cup orange juice
1/4 cup soy sauce
3 Tbs. extra virgin olive oil
1 Tbs. cajun seasoning
1 garlic clove, peeled and minced


1. Mix all marinade ingredients together in a small bowl. Place flank steak in a gallon-sized zip lock bag (or a tupperware with tight-fitting lid) and pour marinade over steak. Turn to coat evenly. Seal and refrigerate 2 hours (or, overnight, if you have the time).

2. Meanwhile, in a large bowl, combine peppers and onion and toss gently to coat with oil.

3. On a prepared grill set to medium-high heat, grill marinated steak for approximately 6 minutes per side (for “medium”). Remove from grill to a cutting board, cover with tin foil and let rest 10 minutes.

4. While steak is resting, place peppers and onion halves on grill and, watching them closely, cook about 3 minutes per side so that vegetables are slightly charred and tender (you may need to cook them longer, flipping them regularly, depending upon how hot your grill runs).

5. Remove peppers and onion and transfer to a clean cutting board. Slice the peppers and onion into thin strips. Set aside.

6. Quickly warm tortillas on the grill, flipping them after about 15 seconds to warm each side. Remove tortillas to a plate and cover with a clean towel.

6. Uncover flank steak and slice into thin strips. Set aside.

7. Assemble your fajitas: steak, vegetables, cheddar cheese, salsa. Repeat and enjoy as many nights as possible during the spring and summer months!