Fajitas With Grilled Vegetables Recipe - Cooking Index
1 lb | 454g / 16oz | Boneless beef top sirloin |
Steak - 1 inch thick | ||
3/4 cup | 177ml | Salsa |
2 tablespoons | 30ml | Olive oil |
2 tablespoons | 30ml | Lime juice |
2 tablespoons | 30ml | Tequila |
2 | Garlic - minced | |
1 | Red bell pepper - cut in (large) | |
Half | ||
1 | Yellow bell pepper - cut in (large) | |
Half | ||
4 | Red onion - cut 1/4 inch | |
Thick | ||
8 | Flour tortillas - (7-inch) -- | |
Heated | ||
1 cup | 146g / 5.1oz | Sargento Classic Supreme shredded cheese |
For tacos |
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices.
Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade.
Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef an= d peppers into thin strips and separate onions slices into rings.
To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up.
Source:
The Salt Lick, Austin, Texas, Sargento Selections
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.