Flank steak fajita tacos...

[CaliforniaTide]

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I'm from California (in case you couldn't figure it out), and back home, we always eat fajita tacos before football games, along with your normal hot dogs, burgers, ribs, etc. You can use this marinade for any meat, I just prefer using flank steak. Also, we Californians love our garlic, so that's why I put 8 cloves. If y'all are not big garlic fans, you should probably have a smaller number of cloves.

- 2 lbs. flank steak
- Mojo (recipe below)
- Kosher salt and black pepper
- 1 sliced jalapeno pepper
- 1 sliced habanero pepper
- Flour tortillas
- Shredded jack and cheddar cheese

Mojo
- 8 minced garlic cloves
- Handful of cilantro
- Kosher salt and black pepper
- Lime juice
- Orange juice
- 2 tbls. white vinegar
- 1/2 cup olive oil

Marinate the flank steak with the Mojo and peppers b/w 1-8 hours. When you grill it, season it with salt and pepper. Grill b/w 7-10 minutes on each side. When you remove the meat from the grill and place it on the cutting board, remember to cut the meat against the grain. Heat up the tortillas by placing them on the grill for no more than 10 seconds. Add cheese and you're golden.

Normally, you're going to have significantly more OJ than lime juice. I tend to just see how much I need. I know that's unhelpful for those that want to replicate this, but really, you can adjust for your tastes. For example, if you want less kick, remove the habanero pepper. Or you could replace flank steak with shrimp or chicken.