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This is an excellent fajita recipe. My deck and grill is torn up and it is still a bit chilly, but my wife and I felt like some tex mex. I used skirt steak sliced thin and cut into 1" strips. I marinated these for about 8 hours, drained and reserved the marinade and then sautéed the meat on high heat. When the meat was about 1/2 way cooked I added the peppers, onions and the reserved marinade. As soon as the marinade boiled, I took the fajitas off the heat and served immediately with salsa, fresh avocados and sour cream.
delicious! !
Team these fajita's with some salsa, chips and your favorite margarita's to make an awesome meal for your football party! Start it the day before and it will be fast and easy so you can spend time with your guests.
Ingredientes
- Meat, Marinade & Vegetables:
- 1 1/2 Lbs. Beef Flank Steak
- 1/4 Cup fresh Lime Juice
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Olive Oil, Divided
- 1/2 Tsp. Garlic, Minced
- 1 Medium Green Bell Pepper, Cut Into Strips
- 1 Medium Red Or Yellow Bell Pepper, Cut Into Strips
- 2 Medium Onions, Sliced
- Guacomole:
- 1 Whole Avocado, Peeled And Chopped
- 1/4 Cup Salsa
- 1 Tbsp. Fresh Cilantro, Chopped
- 1 Tbsp. Fresh Lime Juice
- 1/4 Tsp. Hot Pepper Sauce
- Garnish:
- 12 Eight Inch Flour Tortillas
- 1 Medium Tomato, Diced
- 8 Oz. Non-Fat Sour Cream
Direcciones
- Trim fat from meat. Score meat in diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in resealable plastic bag set in shallow dish.
- Combine 1/4 cup lime juice, soy sauce, 1 tablespoon olive oil and garlic. Pour over meat; seal bag. Marinate in refrigerator for 12 - 15 hours, turning bag occasionally. Drain meat, reserving marinade. Wrap tortillas in heavy foil.
- Meanwhile, in small bowl combine the avocado, salsa, cilantro, 1 tablespoon lime juice and hot pepper sauce. Cover and chill avocado mixture.
- Fold a 36 x 18-Inch piece of heavy foil in half to make an 18-inch square. Place sweet pepper and onion in center. Drizzle with remaining oil. Bring up two opposite edges; seal with double fold. Fold remaining ends to enclose vegetables, leaving space for steam to build.
- Place vegetable packet on rack of uncovered grill directly over medium coals. Grill 5 minutes. Place meat on grill next vegetable. Grill for 11 minutes. Brush meat with marinade; turn meat. Place tortilla packet on grill. Grill for up to 6 - 8 minute more or until meat is medium (160°F) and vegetables are crisp-tender, turning tortilla packet once. Discard any remaining marinade.
- Thinly slice meat diagonally across grain. Divide meat and vegetables among tortillas. Top with avocado mixture, tomato and sour cream. Fold tortillas around filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 354 | |
| Calories from Fat 210 | 59% |
| Total Fat 23.54g | 29% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 441mg | 18% |
| Potassium 711mg | 20% |
| Total Carbs 9.82g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.06g | 3% |
| Protein 26.52g | 42% |
Evaluaciones
17 de Mayo de 2015
1 replyYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
