Beef Fajitas

Beef Fajitas

Prep: 10 minutes
Cook Time: 14 to 20 minutes
Marinate Time: at least 8 hours
Makes: 6 servings

1 cup Mazola® Corn Oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 teaspoons Tone’s® Six Pepper Blend
1-1/2 pounds boneless chuck OR flank steak
1 onion, cut into wedges
2 green and/or red bell peppers, cut into wedges
12 (6-inch) flour tortillas, warmed
As desired sour cream, avocado, cilantro and lime wedges

Combine oil, vinegar, lemon juice, oregano, cumin and garlic salt in a medium bowl. Pierce steak evenly with a fork. Place steak in a resealable plastic bag; place onion and pepper in a separate bag.

Pour 1 cup marinade over steak; close bag. Pour remaining marinade over vegetables; close bag. Marinate both bags 8 hours or overnight in refrigerator.

Remove steak from bag; discard bag and remaining marinade. Grill or broil 7 to 10 minutes on each side or to desired doneness. Pour contents of vegetable bag into large skillet and stir-fry 5 minutes or until vegetables are tender crisp and liquid is evaporated.

Slice steak thinly across the grain; add to vegetables. Fill warm tortillas with beef mixture. Garnish with sour cream, avocado, cilantro and lime wedges, if desired.

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