Lunch: Beef Fajita Nachos

Ingredients

Flank Steak
1 whole Flank Steak
1/3 cup Olive Oil
2 whole Limes, Juiced
4 whole Canned Chipotle Peppers, With A Little Sauce
4 cloves Garlic, Peeled
1 whole Handful Of Cilantro

Instructions

When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.
Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.

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