In a large resealable plastic bag, combine flat iron steaks and 1/2 cup marinade. In a separate resealable plastic bag, combine vegetables and remaining 2 tablespoons marinade. Place both bags in refrigerator and allow to marinate for 2 hours, turning bags occasionally.
Marinate the steak and Hy-Vee Short Cuts vegetables for at least 2 hours to infuse the flavor of the Caribbean kick marinade.
Servings and Ingredients
|1 lbs.||flat iron steaks|
|½ c.||plus 2 tbsp Hy-Vee Hickory House Caribbean kick marinade, divided|
|1||(1/2 pound) pkg. Hy-Vee Short Cuts fajita vegetables|
|1 tsp.||Gustare Vita olive oil|
|4||Hy-Vee fajita-sized tortillas|
|Shredded cheese, for serving|
|Fresh cilantro, for serving|
|Hy-Vee Short Cuts salsa, for serving|
|Hy-Vee sour cream, for serving|
Things To Grab
- 2 large resealable plastic bags
- Charcoal or gas grill
- Meat thermometer
- Large skillet
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove steaks from marinade; discarding marinade. Grill steaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once halfway through cooking. Allow steaks to rest 3 to 5 minutes.
- Meanwhile, heat oil in a skillet over medium-high heat. Reduce heat to medium and add marinated vegetables. Cook until tender, about 5 to 7 minutes, tossing vegetables occasionally.
- Warm tortillas according to package directions. Thinly slice flat iron steak. Serve steak in warmed tortillas and topped with shredded cheese, cilantro, salsa or sour cream, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 80mg
- Sodium: 1340mg
- Total Carbohydrates: 36g
- Protein: 22g
Hy-Vee Test Kitchen