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Grilled Steak Fajitas
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas
6 Servings
Prep: 10 min. + marinating Grill: 20 min.
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,
© Taste of Home 2011
2 of 2
Grilled Steak Fajitas
(continued)
Directions (continued)
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.
© Taste of Home 2011