Name: Information
Prep time: 5 min
Cook time: 10 min

These grilled flank steak fajitas are guaranteed to impress—whether you're feeding a crowd or just craving something bold and satisfying. The overnight marinade brings smoky depth, while the Zesty Garlic Pluck adds a punch of flavor that takes them over the top. Toss them on the grill with sweet bell peppers, slice, and serve for a no-fuss meal that tastes like it came straight from your favorite Mexican restaurant. It's the kind of dish where everyone leans in for seconds… and then asks for the recipe.

Prep time

5 min

Cook time

10min

Servings

Ingredients

FOR THE STEAK

2-3 lb Flank Steak
3 Bell Peppers
1 ½ tbsp Zesty Garlic Pluck
½ tbsp course Sea-Salt

FOR THE MARINADE

1/4 cup apple cider vinegar
½ cup olive oil
1 tbsp minced garlic
2 tbsp liquid smoke
1/4 cup worcestershire
1/4 cup liquid aminos

Directions

Step 1

Whisk together all the ingredients for your marinade in a medium bowl.

Step 2

Submerge the flank steak in the marinade and cover. Place in the fridge overnight, or up to 24 hours.

Step 3

Remove the steak from the marinade and sprinkle both sides with 1 tablespoon of Zesty Garlic Pluck. Pre-heat the grill.

Step 4

Cut each bell pepper in half long-ways and remove the stem and seeds.

Step 5

Brush the outside of each pepper with the remaining marinade. Sprinkle with the remaining ½ tbsp of Zesty Garlic Pluck.

Step 6

Place the peppers on the pre-heated grill and let cook for 4-5 minutes per side.

Step 7

Place the flank on the grill and cook for 4-5 minutes per side for a medium-rare finish.

Step 8

Remove the flank and peppers from the grill. Let the flank rest for 5 minutes.

Step 9

Cut the peppers into strips. After the flank has rested, cut into strips with the grain.

Step 10

Sprinkle with coarse sea salt and serve!

Recipe

Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

Grilled Flank Steak Fajitas with Zesty Garlic Marinade