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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âMy sister, Laurie, served these yummy fajitas on a hot summer night,â Linere Silloway explains from East Charleston, Vermont. âTheyâre the best Iâve ever tasted.â Ingredients:
1/4 cup canola oil |
1/3 cup chopped onion |
2 tablespoons white wine vinegar |
1 tablespoon lime juice |
1 garlic clove, minced |
1 teaspoon hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
fajitas: |
1 beef flank steak (1/2 pound) |
1/2 each medium sweet red and green pepper, sliced |
1 medium onion, thinly sliced |
4 flour tortillas (8 inches), warmed |
sour cream, salsa and shredded cheddar cheese, optional |
Directions:
1. In a small bowl, combine the first eight ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate beef and vegetables overnight.
2. Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
3. Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired. Yield: 2 servings.
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