Classic Fajitas

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.

  • 45
    min
  • 6
    SERVINGS
  • 365
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Classic FajitasFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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