Classic Fajitas --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 6 servings


  1. 1 beef Flank or Skirt Steak (1-1/2 pounds)
  2. 2 small onions, cut into 1/2-inch slices
  3. 2 medium green bell peppers, cut into quarters
  4. 12 small flour tortillas (6 to 7-inch diameter), warmed
  5. Salt and pepper
  6. Prepared guacamole (optional)
  1. 1 package (about 1.25 ounces) fajita seasoning mix
  2. 1/4 cup water
  3. 2 tablespoons fresh lime juice


  1. Combine marinade ingredients in small bowl. Place beef Steak and marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove Steak from marinade; discard marinade. Place Steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around Steak. Grill Flank Steak, covered, 11 to 16 minutes (over medium heat on pre-heated grill, 16 to 21 minutes); Skirt Steak 7 to 12 minutes (8 to 12 minutes on gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
  3. Carve Flank Steak lengthwise in half, then crosswise into thin slices. (Carve Skirt Steak diagonally across the grain into thin slices.) Cut bell peppers into 1/2-inch strips; coarsely chop onions. Place Steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.
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