Recipes
JERK STEAK FAJITAS ft Ronnie McIntosh



Ingredients
1 flank steak, rinsed and patted dry
Marinade:
¼ cup oil
2 – 3 tbsp Grace Hot Jerk Seasoning
½ cup lime juice
2tbsp red wine vinegar
4 – 5 cloves garlic, minced
tsp green seasoning
4 – 5 blades shadon beni, chopped
Salt and black pepper
Soft Tortilla wraps
1 sweet pepper, sliced
1 small onion, sliced
Assorted toppings (sour cream, avocado, salsa)
Directions
- Place the flank steak on a board and lightly make some shallow knife cuts on the surface of the meat.
- In a large sealable bag, add the ingredients for the marinade. Close and mix well. Add the flank steak to the bag and reseal. Massage the marinade for 1 – 2 minutes into the meat. Place the bag in the refrigerator and let marinade at least 6 hours or preferable overnight.
- Remove from the fridge and let flank steak come to room temperature before grilling.
- Prepare and heat the grill. Remove the flank steak and place on the hottest part of the grill. Let cook on that side for 7 – 9 minutes. After a few minutes, close the grill allowing the meat to cook. Open and flip the steak onto the other side and finish cooking for another 7 – 9 minutes depending on desired doneness.
- Remove and let the steak rest for 5 – 7 minutes. While steak is resting, sauté the sweet pepper and onions in a little oil. Place the tortilla wraps on the grill for 30 seconds to 1 minute per side.
- When ready, thinly slice the steak against the grain into thin strips.
- Assemble the fajitas. Place a few of the strips of steak in the center of the tortilla. Add some of the pepper and onion mixture. Add the preferred toppings, wrap and enjoy.