Grilled Fajitas Recipe

By Suzolson

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.