Prep 20 mins
Cook 10 mins
From Taste of Home 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.
- 1 beef flank steak (about 1 pound)
- 35.43 g envelope onion soup mix
- 59.14 ml canola oil
- 59.14 ml lime juice
- 59.14 ml water
- 2 garlic cloves, minced
- 4.92 ml lime peel, grated
- 4.92 ml ground cumin
- 2.46 ml dried oregano
- 1.23 ml pepper
- 1 medium onion, thinly sliced
- 1 green peppers, sweet red pepper or 1 yellow pepper, julienned
- 14.79 ml canola oil
- 8 flour tortillas, warmed (8 inches)
- sour cream and lime wedge (optional)
- 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.
- 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°).
- 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.
Great fajitas! Marinated the meat overnight and it was really flavorful and tender. The only change I made was to use a large piece of sirloin steak as flank steak is not readily available (not sure why) and I didn't want to use skirt steak. Served with grilled onions/peppers, avocado, lime crema and cheese. Served alongside Mexican rice and corn on the cob. Great dinner. Made for PRMR, May, 2014.
Absolutely 5 ***** This meal was delightful! I had a very small lime, so I don't think that I got quite a 1/4 c of juice out of it... and I did use the rest to make my Ranch-Style Elote / Esquites (Mexican Corn) 3 Ways #RSC , to serve with it (the traditional version). Didn't matter either way... dinner was wonderful! I think my flour tortillas were only bout 6", but I didn't measure. I nuked them about 15 seconds wrapped in a damp paper towel in the microwave. Hubby over cooked the steak a tad bit on the grill, but that's why the marinade is so helpful... it wasn't dry! (I did mine about 6 hours). I also served this with cheese and sour cream on the side. Thank you for posting this lovely recipe. (Made for "Name That Ingredient" tag). P.S. I forgot to mention... I skipped the oregano and I used a green bell pepper.
The marinade gave a really good taste to the beef. The fajitas were yummy with the veggies. We added shredded cheddar cheese. Thanks Lynn :) Made for PRMR tag game