Flank Steak Fajita Street Tacos

Street tacos, cart tacos, food truck tacos, etc. have always been a favorite of mine. Bold flavors packed into a small corn tortilla. It seems so simple and easy, but I am always surprised by how delicious they can be. This recipe takes the best of fajitas and street tacos, and combines them together to make a great eating experience.

This recipe could be made with different types of meat, but I felt that flank steak was most appropriate. A great substitute would be skirt steak, which is traditionally used to make fajitas. This recipe also utilizes 3 colors of bell pepper, but if they are too expensive then green bell peppers will do just fine. This recipe also uses our Pastamore Sun-Dried Chipotle Chile Oil. Substitutes for this could be Pastamore Fresh Jalapeno Oil or the Pastamore Roasted Tomato Blend Dipping Sauce and Marinade.

Ingredients: Serves: 4-6
1 lb - flank steak
1 - large red onion
1 - green bell pepper
1 - red bell pepper
1 - yellow or orange bell pepper
1 - lime
1-2 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
1 - 24-36 package small corn tortillas (may be labeled as taquito size)
1 tsp - cumin
1 tsp - oregano
As needed - Vegetable or Grapeseed Oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 375°F. Lightly drizzle vegetable/grapeseed oil on the flank steak. Generously season with salt and black pepper, and then rub the steak so that it is evenly coated.

2. Julienne (thin slice) the onion and the 3 bell peppers. Set to the side. Place a large saucepan or a cast-iron skillet (preferred) on the stove over medium-high/high heat. Place a second large saucepan on the stove over medium-high heat. When the first pan is hot add oil if needed, and once hot place the steak into the pan. When the second pan becomes hot place the onions and bell peppers in.

3. Sear the steak on both sides. After the steak is seared place it into the oven to finish cooking. If in a cast-iron pan just place the pan into the oven, but if it has been cooked in a regular pan place the steak on a baking sheet then place into the oven. Season the onion and peppers with the cumin, oregano, black pepper, and the juice of half of the lime. Cook until the desired doneness is reached. Some like their fajita vegetables caramelized, and others prefer them to still have a crunch.

4. Remove the steak from the oven when it has reached the desired doneness. If using flank steak, I would not recommend cooking over medium-rare. If it is a thick cut, you are best using a thermometer to check the level of doneness. Place the steak to the side, and allow the meat to rest 5-10 minutes before slicing)

5. Place a small pot on the stove over low heat. Place a saucepan on the stove over medium/medium-high heat. Lightly coat the saucepan with oil or spray with cooking spray when the pan is hot. Place the corn tortillas (a few at a time) in the pan. Heat on each side for approximately 30 seconds. Once the tortillas have been heated, place them into the pot and cover with a lid using a pair of tongs (these will steam the tortillas as well as keep them soft and warm). Continue doing this until as many tortillas as needed have been heated.

6. Thinly slice the flank steak against the grain of the meat. This will ensure that the meat is tender. Cut the meat into 1" x 1" pieces.

7. Take two tortillas and fill with the vegetables and the meat. Drizzle the Pastamore Sun-Dried Chipotle Chile Oil over the top of the tacos. Serve and enjoy.