STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Taste of Home Magazine My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 inches square). Fold foil around vegetables and seal tightly.
  3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
  4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
  5. Time does not include marinating time.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: