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Grilled Fajitas

 Grilled Fajitas
A special marinade gives the meat 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
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • Drain and discard marinade. Grill over high heat until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°).
  • Meanwhile, in a small skillet, saute onion and peppers if desired in

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Grilled Fajitas (continued)

Directions (continued)

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