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Best Beef Fajitas Recipe

Best Beef Fajitas Recipe photo by Taste of Home

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“My sister, Laurie, served these yummy fajitas on a hot summer night,” Linere Silloway explains from East Charleston, Vermont. “They’re the best I’ve ever tasted.”

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Best Beef Fajitas Recipe

Prep: 15 min. + marinating Grill: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

1/4 cup canola oil
1/3 cup chopped onion
2 tablespoons white wine vinegar
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
FAJITAS:
1 beef flank steak (1/2 pound)
1/2 each medium sweet red and green pepper, sliced
1 medium onion, thinly sliced
4 flour tortillas (8 inches), warmed
Sour cream, salsa and shredded cheddar cheese, optional

Directions

In a small bowl, combine the first eight ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate beef and vegetables overnight.
Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 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.
Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired. Yield: 2 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 2 fajitas (calculated without optional ingredients) equals 597 calories, 24 g fat (5 g saturated fat), 54 mg cholesterol, 646 mg sodium, 63 g carbohydrate, 3 g fiber, 33 g protein.

Originally published as Best Beef Fajitas in Cooking for 2 Summer 2006, p8

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed on Feb. 28, 2012 by bface

Try it for yourself. IT WAS AWESOME!!

Reviewed on Feb. 11, 2011 by R79

This was very good, and easy. I used top sirloin, not flank steak. I omitted the onion but added corn and tomatoes. I also added some chili pepper, coriander, and cumin. I also had to cook the whole thing on the stove top because it was too cold to BBQ. Turned out great, my whole family loved it, and another family I made it for!