Taste of Home
Grilled Fajitas
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 4 servings.
A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. —Cheryl Smith, The Dalles, Oregon
Ingredients
-
1 beef flank steak (about 1 pound)
-
1 envelope onion soup mix
-
1/4 cup canola oil
-
1/4 cup lime juice
-
1/4 cup water
-
2 garlic cloves, minced
-
1 teaspoon grated lime zest
-
1 teaspoon ground cumin
-
1/2 teaspoon dried oregano
-
1/4 teaspoon pepper
-
1 medium onion, thinly sliced
-
Green, sweet red and/or yellow peppers, julienned
-
1 tablespoon canola oil
-
8 flour tortillas (8 inches), warmed
-
Sour cream and lime wedges, optional
Directions
-
1.
In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight.
-
2.
Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
-
3.
Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.
Nutrition Facts
2 fajitas: 576 calories, 23g fat (6g saturated fat), 54mg cholesterol, 741mg sodium, 59g carbohydrate (1g sugars, 4g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC