These are the best fajitas ever, and a much healthier version of the typically pan-fried greasy fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. — Erin Michniacki, Manhattan, KS
- 1/2 cup tequila or reduced-sodium beef broth
- 1/2 cup lime juice
- 4 garlic cloves, sliced
- 1 teaspoon grated lime peel
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 4 poblano peppers or medium sweet red peppers, halved and seeded
- 4 jalapeno peppers, halved and seeded
- 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
- 1-1/2 pounds beef skirt steaks or flank steak
- 8 whole wheat tortillas (8 inches), warmed
- 1/2 cup shredded Mexican cheese blend
- In a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
- Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let steaks stand 5 minutes.
- Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese. Yield: 8 servings.
Originally published as Marinated Steak & Pepper Fajitas in Taste of Home June/July 2013
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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