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Michele's Fajitas
The marinade is the secret to your success. |
Prep: 4 hours +
Cook: 20 minutes
Servings: Serves 4
| 1-1/2 |
lbs. flank steak |
| 1/4 |
cup soy sauce |
| 1/4 |
cup vegetable oil |
| 2 |
Tbsp. red wine vinegar |
| 3 |
Tbsp. honey |
| 1 |
tsp. ground ginger |
| 1 |
Tbsp. garlic powder |
| 2 |
red or green bell peppers (or 1 of each), seeded and cut into strips |
| 1 |
large onion, sliced 1/4-inch thick |
| 8 |
flour tortillas, warmed |
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To make marinade, combine soy sauce, oil, vinegar, honey, ginger and garlic powder in a small bowl. Reserve 3 Tbsp. marinade. |
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Put steak and remaining marinade into large sealable plastic bag. Seal bag and turn to coat steak. Marinade in refrigerator for 4 hours or overnight if desired. |
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Remove steak from marinade and discard. Grill steak over medium coals for 17-21 minutes, turning once. Remove to a clean cutting board and tent with foil. Let stand for 10 minutes before carving. |
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Meanwhile, heat large heavy skillet over medium-high heat. Add reserved marinade, peppers and onions. Saute until tender. |
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Carve steak across the grain into thin slices. |
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To assemble, wrap several slices of the steak and some of the pepper and onion mixture in tortillas. |
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Serve with pinto beans and
Spanish rice.
Additional condiments may include grated cheese, sour cream and picante sauce. |
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You can substitute skirt steak/fajita meat for the flank steak.
Be sure to slice meat against the grain. |
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| Need help with this recipe? Go to:
Grilling,
Rubs |
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