Beef Fajitas with Cilantro Sauce Recipe

Ingredients

• 4 tablespoons lime juice, divided
• 3 tablespoons Crisco® Pure Olive Oil, divided
• 2 tablespoons minced fresh thyme
• 1 tablespoon hot pepper sauce
• 1 beef top sirloin steak (1-1/2 pounds)
• 1-1/2 cups fat-free plain yogurt
• 1/2 cup fresh cilantro leaves
• 1 jalapeno pepper, seeded
• 2 large green peppers, halved
• 2 large onions, thickly sliced
• 8 flour tortillas (6 inches), warmed
• Shredded lettuce, tomato wedges and sliced ripe olives, optional

Directions

• In a large resealable plastic bag, combine 3 tablespoons lime juice, 2 tablespoons oil, thyme and hot pepper sauce. Add the beef; seal bag and turn to coat. Refrigerate for at least 2 hours.
• For sauce, place the yogurt, cilantro, jalapeno and remaining lime juice in a blender; cover and process until smooth. Transfer to a small bowl; refrigerate until serving. Brush green peppers and onions with remaining oil; set aside.
• Drain and discard marinade. Grill beef, uncovered, over medium-hot heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
• Meanwhile, grill green peppers and onions, uncovered, over medium-hot heat for 5 minutes on each side or until crisp-tender. Cut into strips; spoon onto tortillas. Top with sliced beef. Serve with cilantro sauce. Garnish with lettuce, tomatoes and olives if desired. Fold in sides. Yield: 8 servings.

Beef Fajitas with Cilantro Sauce published in Taste of Home December/January 2006, p52