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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My husband never tires of Mexican food. I usually serve these fajitas with Mexican rice and pinto beans. Ingredients:
1/4 cup vegetable oil |
1/4 cup lemon juice |
3 garlic cloves, minced |
1-1/2 teaspoons grated lemon peel |
1/4 to 1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1 beef flank steak (about 3/4 pound), cut into thin strips |
3 green onions, thinly sliced |
4 flour tortillas (8 inches) |
salsa, optional |
Directions:
1. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
2. Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture. Yield: 2 servings.
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