Serves 6 | Total Time: 12 hours 30 mins

These steak fajitas make a quick and delicious weeknight meal, and the steak can be substituted with chicken or portabella mushrooms. Serve alongside refried beans and rice.

Ingredients

• 2 pounds Flank or Skirt Steak
• ¼ cup Orange Juice
• ¼ cup Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 5 Garlic Cloves, minced
• 2 Chipotle Chiles in Adobo Sauce, chopped
• 3 Tablespoons fresh Cilantro, chopped
• 2 ⅓ Tablespoons Pork Barrel BBQ All-American Spice Rub
• 2 Bell Peppers, seeded and thinly sliced
• 1 large Red Onion, thinly sliced
• 12 Flour or Corn Tortillas
• Sour Cream
• Cheese, shredded
• Pickled Jalapenos
• Lime Wedges

Instructions

In a bowl mix together orange juice, lime juice, 1 tablespoon olive oil, 3 garlic cloves, chipotle chiles, cilantro and 1 tablespoon Pork Barrel BBQ All-American Spice Rub. Place the steak in a large zip lock bag and pour the marinade over the steak and seal. Refrigerate for 12 hours. Remove the steak from the refrigerator and pat dry. Season on both sides with remaining tablespoon of Pork Barrel BBQ All-American Spice Rub and let the steak come to room temperature for 30-60 minutes before cooking on the grill. Preheat grill to 350° to 400° (medium-high). Cook the steak over direct heat to desired doneness, approximately 5 minutes per side for medium. Remove the steak from the grill and let rest, covered with aluminum foil, for 10 minutes before slicing. While the steak is resting, in a large skillet, heat the remaining olive oil over medium-high heat and add the peppers and onions and cook until soft and slightly caramelized, 10-12 minutes. Add the remaining garlic and 1 teaspoon Pork Barrel BBQ All-American Spice Rub and cook for an additional 2 minutes. While the steak is resting warm the tortilla’s on the grill for 15-20 seconds per side. Thinly slice the steak against the grain and assemble the fajitas with the steak, peppers and onions. Serve with sour cream, cheese, picked jalapenos and limes.