ASSEMBLE STEAK FAJITA MARINADE

1. Add Mazola Corn Oil, lime juice, cilantro leaves, and spices to a medium bowl. Whisk or stir to combine.
2. Place the flank steak in a large mixing bowl. Pour the steak fajita marinade on top of the meat. Turn the meat over in the bowl to make sure all sides are fully covered in marinade. Cover the bowl in plastic wrap. Refrigerate for 2 hours.

HOW TO GRILL STEAK FAJITAS

RECIPE PREP: Preheat oven to 200ºF

1. Add 1 1/2 tablespoons Mazola Corn Oil to a cast-iron skillet or heavy pan over medium-high heat.
2. Remove the steak from the fajita marinade. Pat the meat dry between paper towels. Sprinkle the meat with coarse sea salt and cracked pepper. Add the steak to the skillet. Sear each side for 3-5 minutes, depending on the thickness of the beef.
3. Transfer seared meat to a cutting board. Allow the beef to relax for 8-10 minutes. This gives the juices on the surface time to re-penetrate the meat and travel to the center. This is the secret to juicy succulent steak! Slice the beef against the grain into thin slices. If the meat is too pink, return the steak slices to the skillet. Briefly grill until meat is medium or well-done.
4. Place meat in an oven-safe dish. Cover with foil. Keep fajitas warm in the oven.

HOW TO GRILL VEGETABLES FOR FAJITAS

1. Add 1 1/2 tablespoons Mazola Corn Oil to the cast-iron skillet. When it shimmers, add the garlic and onions. Grill until fragrant and translucent.
2. Add the bell peppers to the skillet with the onions. Toss and grill until the bell peppers are tender but still firm. The edges of the onions should be lightly golden.

Pull steak fajitas out of the oven. Return meat to the skillet along with the grilled veggies. Serve with warm corn or flour tortillas, and your choice of tasty toppings!