Got a hankering for beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.
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.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 365 Calories; 11g Total Fat; 4g Saturated Fat; 5g Monounsaturated Fat; 42mg Cholesterol; 1154mg Sodium; 36g Total carbohydrate; 29g Protein; 3.6mg Iron; 9.1mg Niacin; 0.7mg Vitamin B6; 1.4mcg Vitamin B12; 4.8mg Zinc; 4mcg Selenium; 3.2g Fiber.