Grilled Steak Fajitas

Name: Grilled Steak Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium avocado, peeled and sliced, optional; 680 grams beef flank steak; 118 milliliters cider vinegar; 12 6-inchs flour tortillas (6 inches), warmed; 4 garlic cloves, minced; 1 medium green pepper, julienned; 113 grams can chopped green chilies; 118 milliliters lemon juice; 1 large onion, cut into wedges; 1 teaspoon dried oregano; 1 teaspoons pepper; 1 teaspoons salt; 6 servings Sour cream, optional; 118 milliliters vegetable oil; 1 Tbsp Worcestershire sauce

You can never have too many main course recipes, so give Grilled Steak Fajitas a try. One serving contains 483 calories, 31g of protein, and 21g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. This recipe is typical of Mexican cuisine. It will be a hit at your The Fourth Of July event. Head to the store and pick up cream, beef flank steak, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. Users who liked this recipe also liked Grilled Steak Fajitas, Grilled Steak Fajitas, and Grilled Steak Fajitas.

Instructions

In a large resealable plastic bag, add beef. In another large resealable plastic bad, add the onion and green pepper.

Ingredients you will need

Green Pepper

Onion

Beef

Equipment you will use

Ziploc Bags

In a small large bowl combine the chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Lemon Juice

Chili Pepper

Oregano

Vinegar

Garlic

Cooking Oil

Equipment you will use

Bowl

Pour 1-1/2 cups over meat.

Ingredients you will need

Meat

Pour remaining marinade over vegetables. Cover and refrigerate overnight.

Ingredients you will need

Vegetable

Marinade

Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Vegetable

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Meanwhile, cut two pieces of heavy-duty foil into 18-in. x 12-in. rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.

Ingredients you will need

Vegetable

Wrap

Equipment you will use

Grill

Aluminum Foil

Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up.

Ingredients you will need

Vegetable

Tortilla

Grains

Steak

Roll

Serve with avocado and sour cream if desired.

Ingredients you will need

Sour Cream

Avocado

Equipment

Ingredients

Servings:

1medium

avocado, peeled and sliced, optional 680grams

beef flank steak 118milliliters

cider vinegar 126-inchs

flour tortillas (6 inches), warmed 4

garlic cloves, minced 1medium

green pepper, julienned 113grams

can chopped green chilies 118milliliters

lemon juice 1large

onion, cut into wedges 1teaspoon

dried oregano 1teaspoons

pepper 1teaspoons

salt 6servings

Sour cream, optional 118milliliters

vegetable oil 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Fajitas. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Wild Horse Unbridled Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.