Grilled Steak Fajitas
“This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavourful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert.” —Pamela Pogue, Quitman, Texas
Taste of Home
|Servings||Prep Time||Cook Time|
- 1 beef flank steak 1-1/2 pounds
- 1 large onion cut into wedges
- 1 medium green pepper julienned
- 1 can chopped green chiles 4 ounces
- 1/2 cup lemon juice
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 4 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 flour tortillas 6 inches, warmed
- 1 medium avocado peeled and sliced, optional
- sour cream optional
- In a shallow dish, add beef. In another shallow dish, add the onion and green pepper.
- In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight.
- Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.
- Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.
2 fajitas: 466 calories, 22g fat (7g saturated fat), 54mg cholesterol, 703mg sodium, 38g carbohydrate (3g sugars, 4g fibre), 27g protein.