Courtesy:  Chef Shelby Shober

Ingredients:
1 Flat-Iron Steak (approx 1 ½ lbs.)
8 Medium sized Tortillas
1 Red Bell Pepper, julienne
1 small Sweet Onion, julienne
1 Avocado, sliced or chopped
4 oz Manchego Cheese, finely grated
Fresh Salsa
1 head Boston Lettuce

Marinade:
½ bunch Cilantro, chopped
½ Lime, zested
2 tsp Cumin
1-2 tsp Crushed Red Pepper Flakes
2 Tbsp Soy Sauce
2 cloves Garlic, minced
½ cup Olive Oil 1
½ cup Apple Juice

Preparation:
Combine all ingredients for the marinade, add the Flat Iron Steak, cover and refrigerate two hours or overnight. Remove from marinade, drain and sear on a hot grill or skillet three to four minutes on each side. Remove the steak from heat and allow to rest three to four minutes before slicing. Sauté the red pepper and sweet onion in 1 tsp olive oil just until tender and set aside. Assemble the fajitas on each tortilla using about 3 oz of the flat iron steak sliced against the grain, sautéed peppers and onions, avocado slices, Manchego cheese and fresh salsa. Roll the tortillas and serve on a bed of Boston lettuce.

Variation (Flat-Iron Enchiladas):
*These fajitas can be made ahead of time and placed in a casserole dish, covered with enchilada sauce and Manchego cheese and baked in a 350° oven for 30 minutes.