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Best Beef Fajitas

 Best Beef Fajitas
“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.”
2 ServingsPrep: 15 min. + marinating Grill: 20 min.


  • 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
  • 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


  • 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

2 of 2

Best Beef Fajitas (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.