A zesty tomato and jalapeno relish and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
- 2 medium tomatoes, seeded and diced
- 1/2 cup diced red onion
- 1/4 cup lime juice
- 3 tablespoons minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 beef flank steak (about 1-1/2 pounds)
- 1 large onion, halved and sliced
- 1 tablespoon canola oil
- 6 flour tortillas (6 inches), warmed
- Black beans, rinsed and drained, and guacamole
- In a small bowl, combine the first seven ingredients. Cover and refrigerate.
- Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
- Meanwhile, in a small skillet, saute onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas. Top with onion and the reserved tomato relish. Serve with black beans and guacamole. Yield: 6 servings.
Originally published as Steak Fajitas in Taste of Home August/September 2000, p8
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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