Grilled Steak Fajitas

"This is incredibly quick and easy to prepare; however, the preparation time noted does not include the 2-12 hours marinating time."
 
Download
photo by IngridH photo by IngridH
photo by IngridH
Ready In:
25mins
Ingredients:
10
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Process lime juice, oil, garlic, salt, and red pepper in blender until smooth; pour into shallow bowl. Coat steak with marinade in bowl. Refrigerate covered, turning occasionally, 2-12 hours.
  • Heat broiler or prepare grill.
  • Grill steaks 3 inches from heat, turning once, about 8 minutes for medium-rare. Let stand loosely covered 3 minutes.
  • Warm tortillas wrapped in aluminum foil in hot oven or on grill 3-4 minutes.
  • Thinly slice steak on a diagonal and place on tortillas. Top with guacamole, salsa, and sour cream. Roll up and serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These are great fajitas, nice and simple and nothing to distract me from the meal
     
  2. We really enjoyed these fajitas. The marinade made them very tasty - The lime really brightened the dish up. I will make these again but next time I would add in peppers and onions - that was DH's only complaint - he missed his veggies. :) Thanks! Lesley aka K9 Owned
     
  3. We really enjoyed these. I marinated for about 4 hours, and the flavor of the lime and pepper flakes really came through. The meat was just perfect off of the grill, with a nice char on the outside; juicy of the inside. A perfect meal to make on an incredibly hot day! Made for ZWT8
     
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes