Beef Fajitas

6 Servings

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Beef Fajitas Ingredients

1/4 c Lime juice	1 tb Lime juice
2 tb Soy sauce	1/4 ts Hot pepper sauce
1 tb Cooking oil	12 Flour tortillas; <8-inch>
1 Clove garlic; minced	2 md Onions; sliced
1 1/2 lb Boneless beef flank steak	2 md Sweet green peppers; cut
1 Avocado ;	1 tb Cooking oil
1/4 c Salsa	1/2 c Sour cream
1 tb Fresh cilantro; snipped	1 md Tomato ;

Instructions for Beef Fajitas

For marinade, mix 1/.4 cup lime juice, soy sauce, 1 tablespoon oil and garlic. Score meat making shallow cuts at 1-inch intervals diagonally across the steak on both sides in a diamond pattern. Place steak in plastic bag set in shallow dish. Add marinade; seal bag. Turn steak to coat well. Chill 6 to 12 hours, turning steak occasionally. Toss together avocado, salsa, cilantro, 1 tablespoon lime juice and hot pepper sauce. Cover and chill. Wrap tortillas in foil; set aside. Tear off a 36x18 inch piece of heavy foil. Fold in half to make a double thickness that measures 18x18 inches. Place onions and peppers in center of foil. Drizzle with 1 tablespoon oil. Bring up two opposite edges of foil and seal. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Place packet on uncovered grill directly over medium coals for 10 minutes. Remove steak from bag; reserve marinade. Grill steak and vegetable packet on uncovered grill directly over medium coals for 6 minutes. Brush steak with marinade; turn steak. Add wrapped tortillas to grill. Grill 6 to 8 minutes more or till beef is desired doneness and vegetables are crisp-tender. To serve, cut steak into bite-sized strips. Arrange beef, onions and peppers on tortillas. Top with avocado mixture, sour cream and if desired, tomato. Roll tortillas around filling. To grill by indirect heat: Arrange preheated coals around a drip pan in covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Place vegetable packet directly over coals. Cover and grill for 8 minutes. Brush steak with marinade. Add tortilla packet to grill. Cover and grill for 10 to 12 minutes more or till steak is desired doneness and vegetables are crisp-tender. NOTES : For chicken fajitas, substitute boneless, skinless chicken breat halves for the flank steak. Recipe by: Barbecues/Better Homes & Gardens Cooking For Today Posted to TNT ~ Prodigys Recipe Exchange Newsletter by SilkyKitty on Aug 4, 1997

Main Ingredient: BeefCuisine: Uncategorized