This recipe is from Taste of Home Cooking for 2 from the summer 2006. I lost my copy moving back to the States so I'm posting for safe keeping. This is a simple and easy recipe and you pretty much have the ingredients on hand. Note: Prep time does not include marinating time. Also this recipe works well with an indoor grill and cooking the veggies in a fry pan or wok.

Ingredients

2 serv.

canola oil↗1⁄4 cup
onion, chopped↗1⁄3 cup
white wine vinegar↗2 tablespoons
lime juice↗1 tablespoon
garlic clove, minced↗1
hot pepper sauce↗1 teaspoon
salt↗1⁄8 teaspoon
pepper↗1⁄8 teaspoon
FAJITAS
beef flank steak (1/2 pound)↗1
medium red bell pepper, sliced↗1⁄2
medium green bell pepper, sliced1⁄2
medium onion, thinly sliced↗1
flour tortillas, warmed (8 inches)↗4
sour cream (optional)↗
guacamole (optional)
salsa (optional)
shredded cheddar cheese (optional)↗

Step-by-step instructions

1
In a small bowl, combine the first eight ingredients.
2
Pour 1/3 cup into a large resealable plastic bag; add beef.
3
Seal bag and turn to coat.
4
Pour remaining marinade into another large resealable plastic bag; add peppers and onion.
5
Seal bag and turn to coat.
6
Refrigerate beef and vegetables overnight.
7
Drain and discard marinade; set vegetables aside.
8
Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9
Let stand for 10 minutes.
10
Meanwhile, place vegetables in a grill wok or basket.
11
Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently.
12
Thinly slice steak across the grain; place on tortillas.
13
Top with vegetables; roll up.
14
Serve with sour cream, guacamole, salsa and cheese if desired.

Source: food.com

Original recipe ↗

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