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Grilled Steak Fajitas/Soft Tacos Recipe

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This recipe for Grilled Steak Fajitas/Soft Tacos, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kevin & Jennifer Springer
Added: Monday, May 1, 2006


1 flank steak (1-1/2 lbs.)
1 large onion, cut into wedges
1 medium green pepper, julienned
1 can (4 oz.) chopped green chillies
1/2 c. lemon juice
1/2 c. cider or red wine vinegar
1/2 c. vegetable oil
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
12 flour tortillas (6 inch)
1 medium avocado, peeled and sliced, optional
Sour cream, optional

Place steak in a shallow glass container or large resealable plastic bag. Place onion and green pepper in another container or bag. Combine chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170). Meanwhile, cut two pieces of heavy-duty foil into 18" x 12" rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. Cut steak into 1/8" slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

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