Hidden valley ranch style fajitas

Yield: 6 Servings

Measure Ingredient
\N \N 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 \N Flour tortillas; warmed
\N \N Toppings: guacamole; sour cream, picante sauce

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

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