Flank Steak In Fajita Marinade
Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas.
1/2 cup lime juice
1/2 cup vegetable oil
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon freshly grated lime zest
1 teaspoon finely chopped seeded jalapeño chile pepper
1/4 teaspoon coarse ground pepper
1 1/2 pounds beef flank steak or skirt steak
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, melt butter in 8-inch skillet until sizzling; 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.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #6952©1995Land O'Lakes, Inc.