Beef Fajitas

* Exported from MasterCook *

Beef Fajitas

Recipe By : Barbecues/Better Homes & Gardens Cooking For Today
Serving Size : 6 Preparation Time :0:00
Categories : Meats, Fish, Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic -- minced
1 1/2 pounds boneless beef flank steak
1 avocado <peeled/pitted> -- coarsely chopped
1/4 cup salsa
1 tablespoon fresh cilantro -- snipped
1 tablespoon lime juice
1/4 teaspoon hot pepper sauce
12 flour tortillas -- <8-inch>
2 medium onions -- sliced
2 medium sweet green peppers -- cut into strips
1 tablespoon cooking oil
1/2 cup sour cream
1 medium tomato <coarsely chopped> -- optional

For marinade, mix 1/.4 cup lime juice, soy sauce, 1 tablespoon oil and
garlic. Score meat making shallow cuts at 1-inch intervals diagonally
across the steak on both sides in a diamond pattern. Place steak in plastic
bag set in shallow dish. Add marinade; seal bag. Turn steak to coat well.
Chill 6 to 12 hours, turning steak occasionally. Toss together avocado,
salsa, cilantro, 1 tablespoon lime juice and hot pepper sauce. Cover and
chill. Wrap tortillas in foil; set aside.

Tear off a 36x18 inch piece of heavy foil. Fold in half to make a double
thickness that measures 18x18 inches. Place onions and peppers in center of
foil. Drizzle with 1 tablespoon oil. Bring up two opposite edges of foil
and seal. Fold remaining ends to completely enclose vegetables, leaving
space for steam to build. Place packet on uncovered grill directly over
medium coals for 10 minutes. Remove steak from bag; reserve marinade.
Grill steak and vegetable packet on uncovered grill directly over medium
coals for 6 minutes. Brush steak with marinade; turn steak. Add wrapped
tortillas to grill. Grill 6 to 8 minutes more or till beef is desired
doneness and vegetables are crisp-tender. To serve, cut steak into
bite-sized strips. Arrange beef, onions and peppers on tortillas. Top with
avocado mixture, sour cream and if desired, tomato. Roll tortillas around
filling.

To grill by indirect heat: Arrange preheated coals around a drip pan in
covered grill. Test for medium heat above pan. Place steak on grill over
drip pan. Place vegetable packet directly over coals. Cover and grill for
8 minutes. Brush steak with marinade. Add tortilla packet to grill. Cover
and grill for 10 to 12 minutes more or till steak is desired doneness and
vegetables are crisp-tender.

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NOTES : For chicken fajitas, substitute boneless, skinless chicken breast
halves for the flank steak.