I have been making these fajitas for years. I even make them enough that I have the recipe memorized. They are delicious and will work if made on the grill or under the broiler.
1 (1.5 lb) lean flank steak
1 Tbsp. Worcestershire sauce
juice of one lime
1 garlic clove, minced or crushed
chili powder, cumin, salt and pepper (or a good fajita seasoning, like Penzey's), to taste
1 bell pepper, cut into stips
1 small red onion, sliced
8 fajita sized tortillas
1. Score the flank steak and combine with Worcestershire, lime juice, garlic, and salt in a large Ziploc bag. Marinate for 30 minutes or more.
2. Heat your broiler on high (or prepare your grill). Season the steak with the seasonings and add to the pan. Cook for 4-6 minutes on each side. Cook until it reaches an internal temperature of 145 (for medium rare).
3. While the steak is cooking, saute the peppers and onions in a pan on the stove.
4. Remove the meat from the broiler and let sit for 4 min to rest. Slice against the grain and top each tortilla with steak and veggies.
Serves 4.
1 (1.5 lb) lean flank steak1 Tbsp. Worcestershire sauce
juice of one lime
1 garlic clove, minced or crushed
chili powder, cumin, salt and pepper (or a good fajita seasoning, like Penzey's), to taste
1 bell pepper, cut into stips
1 small red onion, sliced
8 fajita sized tortillas
1. Score the flank steak and combine with Worcestershire, lime juice, garlic, and salt in a large Ziploc bag. Marinate for 30 minutes or more.
2. Heat your broiler on high (or prepare your grill). Season the steak with the seasonings and add to the pan. Cook for 4-6 minutes on each side. Cook until it reaches an internal temperature of 145 (for medium rare).
3. While the steak is cooking, saute the peppers and onions in a pan on the stove.
4. Remove the meat from the broiler and let sit for 4 min to rest. Slice against the grain and top each tortilla with steak and veggies.
Serves 4.
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