Fajitas, Corn Salsa and Black Beans

The Butcher had some nice Flank Steaks in the case when we were there, so we picked one up and decided on Fajitas for tomorrow, as the steak needs to marinate overnight. I put together a marinade of Orange Juice, Lime Juice, Garlic, Cumin, and Chipolte Peppers in Adobo Sauce. Tossed the steak into a freezer bag along with the marinade and into the fridge until we're ready.

I put together a Salsa made from Grilled Corn, Tomatoes, Red Onion, Lime Juice, Garlic and as long as I had some, Chipolte Peppers. While those flavors married, I put the steak on the grill until medium rare and heated some Black Beans as a side. Together with Avocado, Tomatoes and Sour Cream, we had a wonderful Mexican Feast!