Lunch: Grilled Fajitas Recipe

Ingredients

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

Instructions

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 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.

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