Grilled Steak Fajitas Recipe

Ingredients

• 1 beef flank steak (1-1/2 pounds)
• 1 large onion, cut into wedges
• 1 medium green pepper, julienned
• 1 can (4 ounces) chopped green chilies
• 1/2 cup lemon juice
• 1/2 cup cider vinegar
• 1/2 cup vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 flour tortillas (6 inches), warmed
• 1 medium avocado, peeled and sliced, optional
• Sour cream, optional

Directions

• In a large resealable plastic bag, add beef. In another large resealable plastic bad, add the onion and green pepper.
• In a small large bowl combine the chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight.
• Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Meanwhile, cut two pieces of heavy-duty foil into 18-in. x 12-in. rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.
• Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired. Yield: 6 servings.

Grilled Steak Fajitas published in Taste of Home August/September 1999, p39