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Best Beef Fajitas

Total Time

Prep: 15 min. + marinating Grill: 20 min.

Makes

2 servings

“My sister, Laurie, served these yummy fajitas on a hot summer night,” Linere Silloway explains from East Charleston, Vermont. “They’re the best I’ve ever tasted.”

Ingredients

  • 1/4 cup canola oil
  • 1/3 cup chopped onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • FAJITAS:
  • 1 beef flank steak (1/2 pound)
  • 1/2 each medium sweet red and green pepper, sliced
  • 1 medium onion, thinly sliced
  • 4 flour tortillas (8 inches), warmed
  • Sour cream, salsa and shredded cheddar cheese, optional

Directions

  1. In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight.
  2. Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
  3. Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts

2 each: 597 calories, 24g fat (5g saturated fat), 54mg cholesterol, 646mg sodium, 63g carbohydrate (7g sugars, 3g fiber), 33g protein.

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