Grilled Fajitas Recipe
- 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 peel
- 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
- 1. In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; 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 145°; medium, 160°; well-done, 170°).
- 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. Yield: 4 servings.
Reviews for Grilled Fajitas
"Really, really good. I skipped the oregano."
"Love making theses"
"Delicious. Skipped the water and used extra oil. Very tasty."
"I made these for a party on the grill, they were out of this world delicious."
"I agree with all of the other reviewers.....this is wonderful!!!!!!! We will make this again and again....next time with chicken. But the beef was awesome!"
"I made skirt steak fajitas with this marinade it was outstanding this time I am doubling everything except the soup mix I am only using one pkg."
"I made this recipe this past weekend and was blown away!!! We always used a fajita package before, but never again. I did add some fresh cilantro to the marinade. Will be making this again for sure! Thanks for posting."
"What a special dinner we had last night and the best part was when my husband, who's eaten my cooking for 55 yrs., told me what a delicious dinner it was yet he grilled the steak. For a side, I made Spanish Rice with a short-cut. While prepping the pepper/onions for the Fajitas, I chopped and sauteed extras, then added to cooked rice, along with a jar of homemade salsa with black beans. I'm anxious to try this dish now with chicken.-Carol Kinelski, Richmond, Kentucky"
"I made this recipe with chicken breasts. The marinade has a great smoky flavor that was delicious. I served it with homemade guacamole."
"Dee-lic-ious!!!! The marinade gives it a great smoky flavor, but not overpowering. I used chicken instead and grilled it outside. Serve with homemade guacamole, and your family will LOVE you!"
"Delish!!! I used boneless, skinless chicken breasts & grilled for about 6-8 min per side! Yum!!!"
"My family loves fajitas, so I desided to make this recipe. I marinaded chicken (instead of steak) overnight with no other changes and we all enjoyed a delicious Mexican meal."
"Make sure to use Mexican oregano. Substitute chicken with no recipe changes."
"Simple and easy to prepare. Excellent flavor and texture."
"I haven't tried this recipe yet, but wanted to know if the recipe could be made with chicken instead of steak? If so, would the ingredients for the marinade change? Thanks to everyone who can provide any suggestions."
"This is a 'to die for' meal; double the ingredients, there will be no left overs."
"These were Amazing!! We cooked these in Cast Iron Fajita pans over an open fire while camping. Better than anything I have had in a restaurant. Everyone raved about them, they are going to be a permanant staple to our campiing menu. Other Campers were excited about the smell as well LOL. Yes we are not your typical campers LOL No Hamburgers or Hot Dogs for us."
"The whole family loved the marinade! We marinated for about 5 hours and had plenty of flavor. Will definitely make again."
"Meat was very flavorful. I marinated it overnight in a vacuum seal container, so the flavor was fully infused. Easy to make too!"
"My family loves this meal!. When I cook this everyone is sure to be around the dinner table. Outstanding flavor indead!"
"EXCELLENT! This recipe came out of a 90’s TOH magazine and is wonderful! My mother had made it when I was growing up (I am now 25 and LOVE to cook, just as she did). The recipe was one of my favorites and one night I went on a mission to find it in a box of TOH magazines. I think after 4 -5 hours and hundreds of issues, I found it and made it the next day! The marinade is out of this world (I do recommend that you marinade the meat overnight) and the simple combination of sautéed peppers and onions is superb! I strongly encourage everyone to try this one! You could add any other toppings you wish, but it is not necessary with this simple yet amazing fajita!"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.