Sizzling Tex-Mex Fajitas

Submitted by Lizzie_Rodriquez

"From Taste of Home Magazine My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas"

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 6

ingredients

• 1⁄3 cup beef broth
• 1⁄4 cup lime juice
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 1⁄4 ounces Lipton Recipe Secrets savory herb with garlic soup mix, 1 envelope, divided
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon liquid smoke (optional)
• 2 lbs skirt steaks, cut into 4 to 6-inch portions
• 2 large onions, sliced
• 1 medium green pepper, sliced
• 1 medium yellow sweet pepper, sliced
• 12 inches flour tortillas

directions

1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 inches square). Fold foil around vegetables and seal tightly.
3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
5. Time does not include marinating time.