INGREDIENTS:
- 1 flank steak
- 3 limes
- 1 small can diced green chiles
- fajita seasoning (we suggest Pancho and Lefty’s Rio Grande Fajita Seasoning) or whatever is your persona favorite
- olive oil
- 1 pkg corn tortillas
- 1 medium white onion - diced
- 1 bunch fresh cilantro
- cotija cheese, crumbled
DIRECTIONS:
- Rub flank steak with fajita seasoning and drizzle with the juice of two limes. Place into a zippered plastic bag and let marinate for at least 30 minutes
- Preheat Smoker to 250 Degrees Fahrenheit (if you’re doing it on the grill, preheat on med-high heat).
- When the proper temperature is reached, take the flank steak out of the marinade and put on the smoker.
- Smoke for about an hour, or when the internal temperature is 135 F° in the thickest portion of the meat. If you are grilling the steak, it will take around 20 minutes or so, being sure to flip at least halfway through.
- Pull the flank steak off of the heat and let it rest for 10-20 minutes.
- Chop up the onion and cilantro, while the meat rests.
- Open the can of chiles and drain the fluid.
- Cut the remaining lime into wedges.
- Prepare your corn tortillas by warming them in a pan with a little olive oil and then keep warm after bieng them off of the heat.
- Slice up the flank steak thin and against the grain (about a ¼ inch thick).
- Serve on a warm corn tortilla with onion, green chiles, cotija cheese, cilantro, and squeeze the lime wedge right over the top.
