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Beef Fajitas

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Member since 2010

Serves 3-4 | Prep Time | Cook Time


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.

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