Grilled Fajitas

By srumbel

A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon.
from tasteofhome

Ingredients

• 1 beef flank steak (about 1 pound)
• 1 envelope onion soup mix
• 1/4 cup canola oil
• 1/4 cup lime juice
• 1/4 cup water
• 2 garlic cloves, minced
• 1 teaspoon grated lime peel
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 medium onion, thinly sliced
• Green, sweet red and/or yellow peppers, julienned
• 1 tablespoon canola oil
• 8 flour tortillas (8 inches), warmed
• Sour cream and lime wedges, optional

Preparation

Step 1

•In a large resealable plastic bag, combine the first nine
ingredients; add steak. Seal bag; turn to coat. Cover and
refrigerate 4 hours or overnight.

•Drain and discard marinade. Grill over high heat until meat reaches
desired doneness (for medium-rare, a meat thermometer should read
145°; medium, 160°; well-done, 170°).

•Meanwhile, in a small skillet, saute onion and peppers if desired in
oil for 3-4 minutes or until crisp-tender. Slice meat into thin
strips across the grain; place on tortillas. Top with vegetables;
roll up. Serve with sour cream and lime wedges if desired. Yield: 4
servings.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.