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This takes a little fore thought and a little time to prepare...but's worth it!!


  • 2 lbs. flank steak, trimmed
  • 2 cups Chipotle Paste (find recipe here: (as a rub/marinade)
  • 2 Tbsp. olive oil
  • 1 each medium sized sweet onion, peeled and julienned
  • 1 each medium sized red bell pepper, seeded, ribs removed and julienned
  • 1 each medium sized green bell pepper, seeded, ribs removed and julienned
  • 1 each medium sized yellow bell pepper, seeded, ribs removed and julienned
  • 3 Tbsp. fresh garlic, minced
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 cup good tequila (I use Sauza Hornitos)


  • Rub the Chipotle Paste on both sides of the flank steak and allow to sit at room temperature for one hour, or refrigerated up to 24 hours.
  • Grill the flank steak until medium rare to medium (130° to 140° F. internal temperature) and allow to rest for ten minutes.
  • While the steak is resting, heat the olive oil in a large sauté pan and add the onions. Sauté until just beginning to brown.
  • Add the peppers and garlic and season with salt and pepper.
  • Sauté until the peppers are done and also beginning to brown.
  • Deglaze with the tequila and cook until the alcohol is gone, around 3 minutes.
  • After your flank steak has rested, slice the steak thinly against the grain on a 45 degree bias.
  • Pour the peppers and onions onto a large platter and lay the sliced flank steak over the top.
  • Serve your fajitas with:
  • Flour tortillas, heated...of course...
  • Guacamole (recipe found here:
  • Pico de Gallo (recipe found here: or your favorite salsa
  • Roasted Red Pepper Sour Cream (recipe found here:, or just plain sour cream
  • Cheddar and/or Monterey jack cheese
  • Black beans
  • Fresh lime wedges

Categories: Main Dish  Mexican 
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