Best Beef Fajitas
My sister, Laurie, served these yummy fajitas on a hot summer night, Linere Silloway explains from East Charleston, Vermont. They’re the best I’ve ever tasted.
Grill Wok
Ingredients
- 1/4 cup canola oil
- 1/3 cup chopped onion
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- fajitas:
- 1 beef flank steak (1/2 pound)
- 1/2 each medium sweet red and green pepper, sliced
- 1 medium onion, thinly sliced
- 4 flour tortillas (8 inches), warmed
- Sour cream, salsa and shredded cheddar cheese, optional
Directions
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1In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight.
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2Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
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3Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
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