Hidden Valley Ranch Style Steak Fajitas
- Ready In:
- 75hrs 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 teaspoon black pepper
- 1⁄4 cup vegetable oil
- 1 (1 ounce) packet dry ranch dressing mix
- 1 lb flank steaks or 1 lb skirt steak, about 1-inch thick
- 1 teaspoon ground cumin
- 6 large flour tortillas, warmed
- guacamole, for serving
- sour cream, for serving
- picante sauce, for serving
- 3 limes, juice of, for serving
- lime wedge (to garnish)
directions
- In a small bowl, combine the oil, lime juice, and seasoning mix and stir until emulsified.
- Pour mixture over steak and turn to evenly coat. Chill covered for at least 1 hour (overnight is best).
- Preheat the grill or broiler.
- Remove the steak from the marinade and discard any remaining marinade.
- Grill the steak for 7 to 9 minutes on each side for medium doneness. Let the steak rest covered for 5 minutes before slicing into thick strips.
- Warm the tortillas and serve with the steak, guacamole, sour cream, picante sauce, along with the lime wedges.
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RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
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