Steak Fajitas with Peppers

This marinated flank steak recipe, grilled with vegetables and rolled inside a warm tortilla, has been a restaurant favorite since the 1970s. Don't wait for an evening out to order this main dish. Prepare it at home and serve with flourish.

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  • 12 ounces boneless beef skirt steak or flank steak
  • 1/3 cup cooking oil
  • 1/3 cup lime juice
  • 2 fresh jalapeno peppers, seeded and chopped
  • 3 tablespoons sliced green onions (2)
  • 2 tablespoons snipped fresh cilantro
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 8 8 inches flour tortillas
  • 1 tablespoon cooking oil
  • 1 medium onion, thinly sliced and separated into rings
  • 1 medium red or green sweet pepper, cut into thin strips
  • 3/4 cup chopped tomato (1 medium)
  • Purchased Guacamole (optional)
  • Salsa (optional)
  • Dairy sour cream (optional)
Trim fat from meat. Partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set in a deep bowl.
Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeno peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.
To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.

Make Ahead Tip

  • Prepare the filling as directed. Cover and chill for up to 24 hours.

nutrition information

Per Serving: cal. (kcal) 479, Fat, total (g) 19, chol. (mg) 40, sat. fat (g) 4, carb. (g) 54, fiber (g) 1, pro. (g) 23, sodium (mg) 801, Percent Daily Values are based on a 2,000 calorie diet
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