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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 Prep time does not include marinating time. Ingredients:
1 beef flank steak (about 1 pound) |
1 (1 1/4 ounce) envelope onion soup mix |
1/4 cup canola oil |
1/4 cup lime juice |
1/4 cup water |
2 garlic cloves, minced |
1 teaspoon lime peel, grated |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 medium onion, thinly sliced |
1 green peppers, sweet red pepper or 1 yellow pepper, julienned |
1 tablespoon canola oil |
8 flour tortillas, warmed (8 inches) |
sour cream and lime wedge (optional) |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight.
2. Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. 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.
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