Beef fajitas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef top round steak |
| (1/2-inch thick) or | ||
| Flank or skirt steak | ||
| Juice of 2 to 3 limes | ||
| 1 | teaspoon | Garalic salt (or more) |
| ½ | teaspoon | Ground black pepper |
| Flour tortillas, warmed | ||
| large | Tomato, chopped | |
| Green onions, chopped | ||
Directions
Pound beef steak to ¼-inch thickness. Place steak in plastic bag; sprinkle both sides of steak with lime juice, garlic salt, and pepper.
Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired). Drain and discard marinade. Panbroil over medium heat 5 to 7 minutes, turning occasionally. Carve across the grain into thin slices. Serve steak in warmed tortillas; add tomatoes and onions. Makes 4 servings. [ 1989 Beef Board and Beef Industry Council ]