Sizzling Tex-Mex Fajitas

By littlefish

My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas

Ingredients

• 1/3 cup beef broth
• 1/4 cup lime juice
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 envelope savory herb with garlic soup mix, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Liquid Smoke, optional
• 2 pounds beef skirt steak, cut into 4 to 6-inch portions
• 2 large onions, sliced
• 1 medium green pepper, sliced
• 1 medium sweet yellow pepper, sliced
• 12 flour tortillas (8 inches)
• Salsa, shredded cheese, guacamole and sour cream, optional

Details

Servings 6
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.