Grilled Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Grilled Fajitas Recipe

Grilled Fajitas

1 beef flank steak (about1 Lb.)

1 envelope onion soup mix

¼ cup canola oil

¼ cup water

2 garlic cloves, minced

1 tsp. grated lime peel

1 tsp. ground cumin

½ tsp. dried oregano

¼ tsp. pepper

1 medium onion, thinly sliced

Green, sweet red and/or yellow peppers, julienned

1 Tbsp. 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 bad; 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 F.; medium, 160 f.; well done, 170 F.)

Meanwhile, in a small skillet, sauté onion and peppers 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.              4 servings

 

(Recipe for Grilled Fajitas was in tasteofhome.com)