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Get authentic Southwest flavors with flank steak marinated with Grill Mates Southwest Marinade. Serve with fajita toppings, such as salsa, sour cream, guacamole, shredded cheese and chopped tomatoes.
- 1 (1 1/3 ounce) packagemccormick grill mates southwest marinade
- 1⁄4 cup olive oil
- 1 lime, juice of
- 2 tablespoons water
- 1 1⁄2 lbs flank steaks or 1 1⁄2 lbs boneless skinless chicken breasts
- 1 medium bell pepper, cut in thin strips
- 1 medium onion, thinly sliced
- 8 flour tortillas (burrito-size)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
- shredded cheddar cheese (optional)
- chopped tomato (optional)
- Mix marinade mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in seperate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.
- For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Saute vegetables over medium-high heat until tender.
- Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.