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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Ingredients
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    12   ounces 
    boneless beef skirt steak or flank steak
Marinade:
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    1/3  cup 
    cooking oil
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    1/3  cup 
    lime juice
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    2   
    fresh jalapeno peppers, seeded and chopped
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    3   tablespoons 
    sliced green onions (2)
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    2   tablespoons 
    snipped fresh cilantro
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    1/4  teaspoon 
    salt
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    2   
    cloves garlic, minced
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    8  8  inches 
    flour tortillas
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    1   tablespoon 
    cooking oil
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    1   
    medium onion, thinly sliced and separated into rings
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    1   
    medium red or green sweet pepper, cut into thin strips
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    3/4  cup 
    chopped tomato (1 medium)
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    Purchased Guacamole (optional)
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    Salsa (optional)
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    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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