Classic Beef Fajitas Recipe
Ingredients
| Lime juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 pounds boneless beef flank steak | ||
| 1 avocado, peeled, pitted, and coarsely chopped | ||
| Salsa | 1/4 Cup (16 tbs) | |
| Cilantro | 1 Tablespoon, snipped | |
| Lime juice | 1 Tablespoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Flour tortillas | 12 8 inch | |
| Onions | 2 Medium, sliced | |
| 2 medium green sweet peppers, cut into strips | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1 medium tomato, coarsely chopped (optional) | ||
Directions
For marinade, mix 1/4 cup lime juice, soy sauce, 1 tablespoon oil, and garlic.
Score meat making shallow cuts at 1-inch intervals diagonally across the steak on both sides in a diamond pattern.
Place steak in plastic bag set in shallow dish.
Add marinade; seal bag.
Turn steak to coat well.
Chill 6 to 12 hours, turning steak occasionally.
Toss together avocado, salsa, cilantro, 1 tablespoon lime juice, and hot pepper sauce.
Cover and chill.
Wrap tortillas in foil; set aside.
Tear off a 36 x 18-inch piece of heavy foil.
Fold in half to make a double thickness that measures 18 x 18 inches.
Place onions and peppers in center of foil.
Drizzle with 1 tablespoon oil.
Bring up two opposite edges of foil and seal.
Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Place packet on uncovered grill directly over medium coals for 10 minutes.
Remove steak from bag; reserve marinade.
Grill steak and vegetable packet on uncovered grill directly over medium coals for 6 minutes.
Brush steak with marinade; turn steak.
Add wrapped tortillas to grill.
Grill 6 to 8 minutes more or till beef is desired doneness and vegetables are crisp-tender.
To serve, cut steak into bite-sized strips.
Arrange beef, onions, and peppers on tortillas.
Top with avocado mixture, sour cream, and, if desired, tomato.
Roll tortillas around filling.
Score meat making shallow cuts at 1-inch intervals diagonally across the steak on both sides in a diamond pattern.
Place steak in plastic bag set in shallow dish.
Add marinade; seal bag.
Turn steak to coat well.
Chill 6 to 12 hours, turning steak occasionally.
Toss together avocado, salsa, cilantro, 1 tablespoon lime juice, and hot pepper sauce.
Cover and chill.
Wrap tortillas in foil; set aside.
Tear off a 36 x 18-inch piece of heavy foil.
Fold in half to make a double thickness that measures 18 x 18 inches.
Place onions and peppers in center of foil.
Drizzle with 1 tablespoon oil.
Bring up two opposite edges of foil and seal.
Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Place packet on uncovered grill directly over medium coals for 10 minutes.
Remove steak from bag; reserve marinade.
Grill steak and vegetable packet on uncovered grill directly over medium coals for 6 minutes.
Brush steak with marinade; turn steak.
Add wrapped tortillas to grill.
Grill 6 to 8 minutes more or till beef is desired doneness and vegetables are crisp-tender.
To serve, cut steak into bite-sized strips.
Arrange beef, onions, and peppers on tortillas.
Top with avocado mixture, sour cream, and, if desired, tomato.
Roll tortillas around filling.
Chef
