Recipe by Lavender Lynn
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.
Top Review by DailyInspiration
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.
- 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)
Directions See How It's Made
- 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.