Flank Steak in Fajita Marinade |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time. Ingredients:
1/2 cup lime juice |
1/2 cup vegetable oil |
1/3 cup onion, chopped |
1/4 cup cilantro, chopped |
1 teaspoon ground cumin |
1 teaspoon lime zest, freshly grated |
1 teaspoon jalapeno pepper, finely chopped seeded |
1/4 teaspoon ground pepper |
1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks |
1 tablespoon vegetable oil |
1 medium green bell pepper, cut into 2x1/4-inch strips |
1 medium onion, cut into 1/4-inch slices |
12 (8 inch) flour tortillas, warmed |
sour cream, if desired |
guacamole, if desired |
Directions:
1. Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
2. Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
3. Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
4. To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.
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