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.

Ingredients
  • 12   ounces boneless beef skirt steak or flank steak
Marinade:
  • 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)
Directions
1. 
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.
2. 
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.
3. 
Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
4. 
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.
5. 
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.
6. 
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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