Sizzling Beef Fajitas


A classic Tex-Mex recipe!  The longer you marinate the beef in this tangy marinade, the more flavorful and tender your meat will be.


Prep Time: 15 min.


Cook Time: 30 min.


Yield: 6 to 8 servings.

Measurements Ingredients Savings Availability
4 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 ea. - Save $3 Add to Shopping list


1/2 tsp.  salt $ Add to Shopping list
2 lbs.  Flank Steaks Weekly Special $7.99 lb. - Save $5 lb. Add to Shopping list
1 large  Onion $0.89 ea Add to Shopping list

Cut into wedges

1/4 cup  Cilantro $ Add to Shopping list


1/4 cup  Lime Juice $ Add to Shopping list
Garlic Cloves $ Add to Shopping list


1-1/2 tsp.  Cumin $ Add to Shopping list


1/2 tsp.  Red Pepper Flakes $ Add to Shopping list


16  Tortillas $ Add to Shopping list


3 Medium  Bell Peppers Weekly Special $1.99 lb. - Save $1 lb. Add to Shopping list

Cut into strips.

4 oz.  Shredded Cheese - 8 oz. pkg. Weekly Special $1.99 ea. or 2/$3 - Save $0.98 Add to Shopping list

About 1 cup.

  Salsa $ Add to Shopping list
  Guacamole $ Add to Shopping list

1. In a large zip top plastic bag combine the lime juice, 3 table spoons of the oil, garlic, cumin, salt and pepper, add the flank steak, seal and turn to coat. Marinate beef steak in refrigerator 6 hours or as long as overnight. Turning occasionally.

2. Thirty minutes before serving, remove steak from refrigerator. Preheat the grill. Wrap tortillas in foil. Grill the steak, turning once, for 6 minutes for rare, or until an instant read thermometer reads 165° degrees for medium rare.

3. Remove to cutting board and let stand for 5 minutes. Place the foil wrapped tortillas on the grill to warm. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add the peppers and onions and cook, stirring frequently, for 8 minutes, or until tender and browned. Slice the meat and toss into the vegetable mixture with the cilantro. Serve with warmed tortillas, cheese, salsa and guacamole.