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Flat Iron Steak Fajitas

Steak Fajita Ingredients:
4 Omaha Steaks Flat Iron Steaks
2 tsp Omaha Steaks Southwest Chipotle Seasoning
1 tsp Olive Oil
1 large Yellow Onion, sliced lengthwise
1 Red Bell Pepper, seeded and sliced lengthwise
24 Flour Tortillas, 6 inch
Shredded cheese (Optional)
Sour Cream (Optional)
Cast Iron Fajita Sizzle Platters (Optional)

Guacamole Ingredients:
3 Avocados, medium
1 Tbsp Lime Juice, fresh
½ Cup Pico De Gallo
1 ½ tsp Garlic, minced
1 Tbsp Olive Oil
1 tsp Jalapenos, minced
1 tsp Kosher Salt

Fajita Marinade Ingredients:
1 Cup Soy Sauce
1½ Cups Pineapple Juice
1 Tbsp Ground Cumin
1½ tsp Fresh Garlic Minced
3 Tbsp Fresh Squeezed Lime Juice

Pico De Gallo Ingredients:
2 Cups Roma Tomatoes, diced
½ Cup White Onion, diced
3 Tbsp Cilantro, chopped finely
1 Tbsp Jalapeno, minced
1 Tbsp Lime Juice, fresh
1 tsp Kosher Salt

Procedures:
1 Remove thawed Flat Iron Steaks from packaging. Marinate for 6 hours to overnight in the Fajita Marinade.

1. To prepare Fajita Marinade, combine all Fajita Marinade ingredients with a whisk in a mixing bowl. Makes about 2 cups.
2. Preheat grill or broiler on high.
3. Heat the Cast Iron Fajita Sizzle Platter on the stovetop on high for 20 minutes.
4. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare Fajita Marinated Flat Iron Steak. Slice steak across the grain.
5. Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 2 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
6. Place vegetables on the heated Cast Iron Fajita Sizzle Platters. Place sliced Fajita Marinated Flat Iron Steaks on top of the vegetables.
7. Serve with tortillas, Pico de Gallo and Guacamole.
8. To prepare the Pico De Gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice and salt in a mixing bowl and mix well. (Keep refrigerated.) Makes about 3 cups.
9. To Prepare the Guacamole, cut avocadoes in half, removing pit. Score avocados without cutting through skin. Scoop avocado from skin; placing in a mixing bowl. Add remaining ingredients and fold using a rubber spatula. Do not over mix or over mash the avocado. If not serving Guacamole immediately; place plastic wrap on top, push into bowl so touching Guacamole. Seal in airtight container and store in the refrigerator. Makes about 2 cups
10. Top Fajitas with shredded cheese and sour cream, if so desired.

Serves: 12

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