Dip Recipes: Grilled Fajitas

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A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions.-Cheryl Smith, The Dalles, Oregon

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[X] Grilled Fajitas Recipe Prep: 20 min. + marinating Grill: 10 min. Yield: 4 Servings 20 10 30 Ingredients 1 beef flank steak (about 1 pound)1 envelope onion soup mix1/4 cup canola oil1/4 cup lime juice1/4 cup water2 garlic cloves, minced1 teaspoon grated lime peel1 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon pepper1 medium onion, thinly slicedGreen, sweet red and/or yellow peppers, julienned1 tablespoon canola oil8 flour tortillas (8 inches), warmedSour cream and lime wedges, optional Directions In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired. Yield: 4 servings.

Originally published as Grilled Fajitas in Taste of Home June/July 1996, p39

Full-Bodied Red WineEnjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Grilled Fajitas

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Reviewed on Jun. 14, 2013 by MariaS.

My family loves fajitas, so I desided to make this recipe. I marinaded chicken (instead of steak) overnight with no other changes and we all enjoyed a delicious Mexican meal.

Reviewed on Jun. 14, 2013 by RickInWaterford

Make sure to use Mexican oregano. Substitute chicken with no recipe changes.

Reviewed on Jun. 14, 2013 by moparjoe

Simple and easy to prepare. Excellent flavor and texture.

Reviewed on Jun. 14, 2013 by funkeedeva1

I haven't tried this recipe yet, but wanted to know if the recipe could be made with chicken instead of steak? If so, would the ingredients for the marinade change? Thanks to everyone who can provide any suggestions.

Reviewed on Jun. 14, 2013 by fredaevans

This is a 'to die for' meal; double the ingredients, there will be no left overs.

Reviewed on Oct. 09, 2011 by chefluv08

These were Amazing!! We cooked these in Cast Iron Fajita pans over an open fire while camping. Better than anything I have had in a restaurant. Everyone raved about them, they are going to be a permanant staple to our campiing menu. Other Campers were excited about the smell as well LOL. Yes we are not your typical campers LOL No Hamburgers or Hot Dogs for us.

Reviewed on Sep. 26, 2011 by lyda22jo

The whole family loved the marinade! We marinated for about 5 hours and had plenty of flavor. Will definitely make again.

Reviewed on Mar. 15, 2011 by LoveToMunch

Meat was very flavorful. I marinated it overnight in a vacuum seal container, so the flavor was fully infused. Easy to make too!

Reviewed on Aug. 02, 2010 by Flora Colboch

My family loves this meal!. When I cook this everyone is sure to be around the dinner table. Outstanding flavor indead!

Reviewed on Oct. 13, 2009 by lizarder

EXCELLENT! This recipe came out of a 90â€™s TOH magazine and is wonderful! My mother had made it when I was growing up (I am now 25 and LOVE to cook, just as she did). The recipe was one of my favorites and one night I went on a mission to find it in a box of TOH magazines. I think after 4 -5 hours and hundreds of issues, I found it and made it the next day! The marinade is out of this world (I do recommend that you marinade the meat overnight) and the simple combination of sautÃ©ed peppers and onions is superb! I strongly encourage everyone to try this one! You could add any other toppings you wish, but it is not necessary with this simple yet amazing fajita!

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