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.
- 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
- 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.
- 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.
- 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).
- To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.
We really enjoyed this marinade. I used on a skirt steak. I would highly recommend 4 or more hours marination time. I will marinate longer next time. Great flavors. The meat was very juicy.
Loved the lime flavor in this. We actually didn't eat the meat as fajitas, but it was good none the less! Marinated the meat for about 24 hours. Served with Oven Baked Hash Browns Homemade and a mix of broccoli & corn for a nice evening meal. Thanks for posting this diner! Made for 123 Hits.
This was good, especially the meat itself, but there was too much lime for us. We customarily -- and did -- marinate the veggies in the meat marinade for a few minutes before cooking, and that was uncalled for and a bad idea with this. We would reduce the lime in the marinade by about half and also caution future cooks not to cook the veggies in the marinade; that should produce a work of art. One more thing: the meat looked absolutely lovely coming off the barbecue!