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
Grilled Fajitas
Grilled Fajitas
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
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
- In a large shallow dish, combine the first nine ingredients; add steak. 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
- 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.
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