Print Options:

Zesty Garlic Fajitas

Zesty Garlic Fajitas
Cook Time: 10 min
Servings 4

Get ready to fire up that grill and tantalize your taste buds with mouth-watering juicy flank steak and sweet, charred bell peppers right off the grill? Is there anything better? Only when they're made next-level with a pinch of Pluck Zesty Garlic!

  • 2-3 pounds Flank Steak
  • 3 Bell Peppers
  • 1 ½ tablespoon Zesty Garlic Pluck
  • ½ tablespoons course Sea-Salt
  • Marinade
  • 1/4 cup apple cider vinegar
  • ½ cups olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons liquid smoke
  • 1/4 cup worcestershire
  • 1/4 cup liquid aminos
  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. Step 5

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

  6. Step 6

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

  7. Step 7

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

  8. Step 8

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

  9. Step 9

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

  10. Step 10

    Sprinkle with coarse sea salt and serve!

  • This recipe uses Pluck Spicy seasoning for an added level of spice to the sauce. If you prefer, you could instead use the Pluck Original or Pure Pluck seasoning for the all the flavor of the sauce, without any spice. 
  • This dish would also be great with any of your favorite veggies added in, such as onions, mushrooms, carrots, or even green beans. 
  • White rice flour is key for coating the beef flap meat and frying. If you don’t have any, you can also substitute in cornstarch or arrowroot starch.