Hidden valley ranch style fajitas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Submitted by Carolyn Cloe (c4@groupz.net) | ||
| 2 | pounds | Flank or skirt steak |
| ½ | cup | Vegetable oil |
| ⅓ | cup | Lime juice |
| 2 | packs | Hidden Valley Ranch Salad Dressing, (Dry mix-use Milk) |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Black pepper |
| 6 | Flour tortillas; warmed | |
| Toppings: guacamole; sour cream, picante sauce | ||
Directions
Pierce steak all over with fork. Combine oil, lime juice, Hidden Valley Ranch Mix, cumin and pepper; pour over steak. Cover & refrigerate overnight. Grill or broil steak, using marinade to baste. ice diagonally across grain into thin slices. Roll in tortillas; serve with toppings.
Serves 6.
Posted to Bakery-Shoppe Digest V1 #252 by "Lewis'" <lewises@...> on Sep 19, 1997