This recipe is from Taste of Home Cooking for 2 from the summer 2006. I lost my copy moving back to the States so I'm posting for safe keeping. This is a simple and easy recipe and you pretty much have the ingredients on hand. Note: Prep time does not include marinating time. Also this recipe works well with an indoor grill and cooking the veggies in a fry pan or wok.
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Units: US | Metric
- 1/4 cup canola oil
- 1/3 cup onion, chopped
- 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
- 1In a small bowl, combine the first eight ingredients.
- 2Pour 1/3 cup into a large resealable plastic bag; add beef.
- 3Seal bag and turn to coat.
- 4Pour remaining marinade into another large resealable plastic bag; add peppers and onion.
- 5Seal bag and turn to coat.
- 6Refrigerate beef and vegetables overnight.
- 7Drain and discard marinade; set vegetables aside.
- 8Grill 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°).
- 9Let stand for 10 minutes.
- 10Meanwhile, place vegetables in a grill wok or basket.
- 11Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently.
- 12Thinly slice steak across the grain; place on tortillas.
- 13Top with vegetables; roll up.
- 14Serve with sour cream, guacamole, salsa and cheese if desired.
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Nutritional Facts for Best Beef Fajitas
Serving Size: 1 (434 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 871.6
- Calories from Fat 451
- Total Fat 50.1 g
- Saturated Fat 10.5 g
- Cholesterol 98.6 mg
- Sodium 696.0 mg
- Total Carbohydrate 43.5 g
- Dietary Fiber 4.2 g
- Sugars 6.7 g
- Protein 59.7 g
The following items or measurements are not included:
white wine vinegar