Southwestern Flat Iron Steak Fajitas - cooking recipe

Ingredients

2 2 lbs flank steaks or 2 lbs chuck steaks
1 teaspoon southwest dried chipotle powder (can use Southwest Chipotle Seasoning)
1 teaspoon olive oil
1 yellow onion, sliced lengthwise
1 red bell pepper, seeded and sliced lengthwise
12 (6 inch) flour tortillas
shredded cheese (optional)
Flat Iron Steak Fajita Marinade
1 cup soy sauce
1 1/2 cups pineapple juice
1 tablespoon ground cumin
1 1/2 teaspoons fresh garlic, minced
3 tablespoons fresh squeezed lime juice
Pico De Gallo
1 cup roma tomato, diced (you can use canned organic diced tomatoes)
1/4 cup white onion, diced
1 1/2 tablespoons cilantro, chopped finely
1 tablespoon jalapeno, minced
1 teaspoon lime juice, fresh
1/2 teaspoon kosher salt
Guacamole
2 small avocados or 1 large avocado, cubed
1 tablespoon lime juice, fresh
1/4 cup pico de gallo
1 1/2 teaspoons garlic, minced
1 teaspoon olive oil
1 teaspoon jalapeno, minced
1/2 teaspoon kosher salt
Cilantro Cream Sauce
1/2 cup sour cream
1/8 cup cilantro
1 green onion, chopped
2 teaspoons lime juice
salt
pepper

Preparation

Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
Meanwhile, heat olive oil in a large saute pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and saute for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.