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Fajitas with Grilled Vegetables

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  • 1 lb Boneless beef top sirloin steak; 1 inch thick
  • 3/4 c Salsa
  • 2 tb Each olive oil; lime juice and tequila 2 cloves garlic, minced
  • 1 lg Red bell pepper; cut in half
  • 1 lg Yellow bell pepper; cut in half
  • 4 sl Red onion; cut 1/4 inch thick
  • 8 Flour tortillas; (7-inch), heated
  • 1 c (4 oz.) Sargento Classic Supreme Shredded Cheese For Tacos


Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill or broil beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145oF). Remove to carving board; slice beef and peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up.
Posted to recipelu-digest by molony <> on Feb 23, 1998