Hatch Chile Butter Steak Fajitas

For the Steak: 

• 1 lb. Flank steak
• 3 Tbsp. Hatch Chile Better Butter, melted
• 1 Tbsp. Lime juice
• Salt and pepper to taste

For the Fajitas: 

• 2 Bell peppers (any color), thinly sliced
• 1 Large red onion, thinly sliced
• 1 Tbsp. Olive oil
• 8 Small flour or corn tortillas
• 1/4 C. Fresh cilantro, chopped
• Lime wedges for serving

• In a bowl, combine the melted Hatch Chile butter, lime juice, salt, and pepper.
• Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Remove the steak from the marinade and let any excess drip off.
• Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
• Let the steak rest for 5 minutes before slicing it thinly against the grain.
• While the steak is grilling, heat the olive oil in a large skillet over medium-high heat.
• Add the sliced bell peppers and red onion to the skillet. Sauté until the vegetables are tender and slightly charred, about 7-8 minutes.
• Warm the tortillas in a dry skillet or microwave.
• Assemble the fajitas by placing a few slices of steak on each tortilla. Top with the sautéed bell peppers and onions, and sprinkle with chopped cilantro.
• Serve the fajitas with lime wedges on the side for an extra burst of flavor.