2 Flank Steaks (available at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder(available at your local butcher shop)
3 teaspoons ground Cumin (or smoked Paprika) (available at your local meat market)
2 teaspoons granulated Garlic (available at your local butcher shop)
1 teaspoon dried Oregano (available at your local meat market)

Fajitas

1 Sweet Red Pepper, Cored and sliced
1 Green Pepper, Cored and sliced
1 Orange Pepper, Cored and sliced
1 Sweet Onion, Peeled and sliced
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili Powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoons Granulated Garlic
1 teaspoon dried Oregano
Flour Tortilla Shells

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.</

Combine Olive Oil and spices in a Ziplock bag and mix well. Add peppers and onion to the Ziplock bag and marinade overnight, turning the bag several times to coat the vegetables.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Drain the peppers and onion. Place in double wrapped foil or a grill pan and put on the grill. Cook for approximately 20 minutes. After the peppers and onion have been on the grill for 6 minutes,
remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 7 to 8 minutes. Turn the Flank steaks and cook for an additional 7 to 8 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

That’s all for this week.  Until next time…From our Butcher Block to your Table.