Grilled Fajitas

Name: Grilled Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted 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."

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photo by Boomette

Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

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

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.

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Reviews

These were fantastic fajitas, we really enjoyed them, thanks so much for sharing

MarraMamba
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.

DailyInspiration
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 Recipe #495237 , 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.

rosie316
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

Boomette