Fajita Steak Marinade

INGREDIENTS:
1/4 Cup Orange Juice
1/4 Cup Lime Juice
1/4 Cup Pineapple Juice
2 Tablespoons Worcestershire Sauce
3 Tablespoons Olive Oil or Canola Oil
4 Cloves of Garlic, minced
2 1/2 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Coriander
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
1/3 Cup Chopped Cilantro
2 Pound Flank Steak

1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
1 Onion, sliced
1 Tablespoon Butter
1 Teaspoon of Olive Oil, plus more if needed
1 Teaspoon Homemade Taco Seasoning



DIRECTIONS:

In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
Set aside 1/4 cup of the marinade.

If you wish to cook the flank steak whole, add it to the marinade, cover or seal and refrigerate for 2-24 hours, otherwise slice the meat against the grain very thin and add to the marinade.

When you’re ready to cook the meat, heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through.

Cook for 6-7 minutes per side or until desired temperature.

Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes.
Slice thin and serve with peppers.

(Source: https://ohsweetbasil.com/favorite-steak-fajitas-marinade-recipe/)