1 flank steak, rinsed and patted dry


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)


  1. Place the flank steak on a board and lightly make some shallow knife cuts on the surface of the meat.
  2. 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.
  3. Remove from the fridge and let flank steak come to room temperature before grilling.
  4. 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.
  5. 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.
  6. When ready, thinly slice the steak against the grain into thin strips.
  7. 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.

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