Ingredients: |
Ingredients: 2 lbs lean flank or skirt steak, trimmed and wiped dry with paper towels
8 flour tortillas
Salsa
Sour Cream
Chunky Guacamole
Steak marinade:
¼ cup vegetable oil
2 T lemon juice
2 T soy sauce
2 T scallions, minced
1 clove garlic, minced
¼ tsp black pepper
½ tsp seasoned salt
1 tsp cumin
Roasted onions and peppers:
2 medium sweet red bell peppers, cored, seeded and sliced into 1/4 inch strips
2 medium sweet green bell peppers, cored, seeded and sliced into 1/4 inch strips
2 medium sweet yellow or orange bell peppers, cored, seeded and sliced into 1/4 inch strips
2 large sweet onions, sliced into thirds horizontally
Olive oil
Salt and pepper
8 flour tortillas
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Directions: |
Directions:Combine marinade ingredients, mixing well. Place steak with marinade in a shallow dish.
Marinate several hour in the refrigerator, turning occasionally. When ready to cook, drain well.
Lightly oil grill or grill pan; then grill steak over medium-high heat 4 minutes on each side.
Transfer steak to a cutting board and let rest for 10 minutes before slicing against the grain diagonally.
Top tortillas with a few slices of steak, roasted peppers and onions with accompaniments as desired.
For Roasted Peppers and Onions: Preheat oven to 500º.
Place vegetables in a single layer on a shallow baking sheet - using 3 baking pans.
Brush vegetables with olive oil and sprinkle lightly with salt and pepper.
Place pans in oven and roast vegetables until vegetables are browned - about 45 minutes to 1 hour.
Rotate pans and check vegetables regularly- removing the vegetables as they get roasted.
After onions are roasted and cooled enough to handle, separate into rings if desired. |
This recipe for Steak Fajitas with Roasted Vegetables is from