Beef Fajitas

Course : Beef
Serves: 6
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1 1/2 pounds flank steak
2 cloves garlic
2 tablespoons lime juice -- fresh
1 tablespoon Worcestershire sauce
2 tablespoons canola oil
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon hot red chili peppers -- crushed
12 tortillas flour tortillas -- 7 inch
1 Cup guacamole
1 jar salsa
1 medium shredded lettuce
1 Cup sour cream

Preparation / Directions:

Trim all fat and membrane from steak. In a large bowl, combine garlic, lime juice, Worcestershire sauce, oil, oregano, cumin, salt, and hot pepper. Add meat and turn to coat. Cover and marinate about 3 hours at room temperature, turning occasionally, or overnight, refrigerated. Prepare a hot fire in a barbecue grill. Place steak on an oiled grill rack 4 to 6 inches from coals and cook, turning once, until browned outside and pink and juicy inside, 12 to 15 minutes for medium-rare. Remove from grill and let stand while heating tortillas. Place tortillas directly on grill. Heat 10 to 20 second, turning with tongs, until hot and pliable. Wrap in a cloth napkin and place in a basket. Cut meat against grain on a diagonal into thin slices. Place on a large platter. Serve with tortillas, guacamole, salsa, lettuce and sour cream for each person to fill, roll and eat.

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  (5 3/4 Stars!)
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