Kick off grilling season this Memorial Weekend with some classic beef fajitas.
These will turn out beautifully using marinated flank, skirt or flat iron steak.
- 2 tablespoons canola oil
- 2 limes, juice
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 lb. boneless steak (i.e. flank or flat iron)
- 2 tablespoons olive oil
- 2 large bell peppers, any color, seeded, thinly sliced
- 1 large white or yellow onion, thinly sliced
- Corn or small flour tortillas
- Salt and Pepper, to taste
- Shredded cheddar cheese
- Sour Cream
- Jalapeno slices
Place the first 6 ingredients (through steak) in a large sealable bag with salt and pepper. Let steak marinade in the refrigerator for at least 2 hours and up to overnight.
Cook steak on the stove or grill to desired doneness. Let rest on a cutting board for 5 minutes. Thinly slice across the grain.
While steak is resting, bring a large skillet up to medium-high heat. Add oil. Saute peppers and onions with salt and pepper for 5-6 minutes.
To serve, place desired amount of steak strips, onions and peppers in each tortilla. Serve immediately with suggested toppings.
Sponsor: Utah Beef Council