Wednesday, September 5, 2012

Fajita's Tonight

This week has been all about using up the ripe peppers and tomato's from the garden,
Photo's to follow as preparation progresses.
From Taste of Home
Prep: 15 min. + marinating Grill: 20 min. Yield: 2 Servings15 20 35 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


•In a small bowl, combine the first eight ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate beef and vegetables overnight.

•Drain 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.

•Meanwhile, 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. Yield: 2 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

No comments: