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

Directions

•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.