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.