Prep: 15 minutes

Marinate: 4 hours

Cook: 15 minutes

Makes: 6 Fajitas
1 lb flank steak or skirt steak
2 tbsp Garlic Olive Oil
2 bell peppers, sliced (choose different colors for variety)
1/2 jalapeno pepper, seeds removed and diced
1 onion, sliced
2 avocados, peeled and sliced
½ cup fresh cilantro
1 cup jack cheese, shredded
6 flour tortillas
Marinade:
1/2 cup Garlic Olive Oil
1/2 cup fresh squeezed lime juice
4 tbsp Honey Ginger White Balsamic
3 tbsp honey
4 cloves of garlic, minced
2 tsp cumin
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper

Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag and add the steak. Marinate for at least 4 hours.

Heat a grill to medium high heat. Add the steak and cook 4 minutes per side. Let the steak rest on a cutting board for several minutes before cutting.

While the steak is resting, heat the Garlic Olive Oil in a cast iron skillet on medium-high heat. Add the bell pepper slices and jalapeno pepper, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.

Slice the steak into long, thin, diagonal strips, then toss back into the peppers and onions. Remove from heat.

Distribute the steak and peppers between the 6 tortillas, and top with jack cheese, cilantro and sliced avocado. Roll and enjoy!