Marinated Steak Fajitas Recipe
Ingredients
| Beef flank steak | 1 pound | |
| 3 tablespoons bottled chili sauce | ||
| Water | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Chili powder | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Flour tortillas | 10 7 inch | |
| Nonstick cooking spray | ||
| 2 small red, yellow, and/or green sweet peppers, cut into thin bite-size strips | ||
| 1 small onion, cut into thin wedges | ||
Directions
Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Place meat in a plastic bag set in a shallow dish.
For marinade, in a small bowl stir together chili sauce, water, Worcestershire sauce, oregano, chili powder, garlic powder, and black pepper.
Pour over meat; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Coat a large nonstick skillet with cooking spray.
Heat over medium-high heat.
Add half of the meat mixture.
Cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Remove meat from skillet.
Repeat with remaining meat mixture (add 1 teaspoon cooking oil if necessary).
Remove meat from skillet, reserving juices in skillet.
Add the pepper strips and onion wedges to reserved juices in skillet.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender.
Stir the meat into vegetable mixture.
Heat through.
To serve, place about 1/2 cup of the meat mixture on each tortilla.
Roll up tortillas.
Thinly slice meat across the grain into bite-size strips.
Place meat in a plastic bag set in a shallow dish.
For marinade, in a small bowl stir together chili sauce, water, Worcestershire sauce, oregano, chili powder, garlic powder, and black pepper.
Pour over meat; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Coat a large nonstick skillet with cooking spray.
Heat over medium-high heat.
Add half of the meat mixture.
Cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Remove meat from skillet.
Repeat with remaining meat mixture (add 1 teaspoon cooking oil if necessary).
Remove meat from skillet, reserving juices in skillet.
Add the pepper strips and onion wedges to reserved juices in skillet.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender.
Stir the meat into vegetable mixture.
Heat through.
To serve, place about 1/2 cup of the meat mixture on each tortilla.
Roll up tortillas.
Chef
