• Cooking Time:
  • Servings: 3-4
  • Preparation Time:


Confections of a Foodie Bride


  • 1lb marinated flank steak (recipe follows)
  • 1 large onion
  • 2 green bell peppers
  • olive oil
  • 6-8 Flour tortillas (small, fajita size)
  • Sour cream, for serving
  • Beef Fajita Marinade
  • 1lb flank steak
  • 1/4 cup olive oil
  • 1 Tbsp Worcestershire sauce
  • 1 shot tequila (optional)
  • Juice and zest from one orange
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • Fresh ground black pepper
  • Large handful fresh cilantro, chopped


  • For the marinade: Put the steak in a shallow glass dish or a large freezer bag. Whisk remaining ingredients together and pour over steak. Refrigerate for 6 hours or overnight. Remove from refrigerator one hour before cooking.
  • To cook: Slice onion into 1/3-inch rounds, keeping the rounds in tact, and brush both sides with oil. Slice bell pepper into 1/3-inch rounds and toss with oil. Place on a grill heated to med-high heat and cook for 3-4 minutes on each side. Take care when flipping the onion rounds so they stay in tact. Place the steak on the grill and cook 5-6 minutes each side. Remove from heat, tent with foil, and let rest for 15 minutes before slicing against the grain. Serve on flour tortillas topped with a dollup of sour cream.

Categories: Main Dish 

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