Flank steak is soaked in a garlicky marinade before being grilled along with onions and bell peppers, and then served in a fajita.
INGREDIENTS (for 8 servings):
- 1 bulb garlic
- 1 large yellow bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 large green bell pepper, cut into strips
- 2 large onions, sliced
- 1 cup lime juice
- 1 tablespoon pepper
- 2 (1 1/2-pound) flank steaks
- 16 (8 inch) flour tortillas
- Sour cream
- Garnish: fresh cilantro sprigs
SEPARATE garlic bulb into cloves; peel and crush cloves.
COMBINE garlic and next 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 4 hours, turning occasionally.
REMOVE steak and vegetables from marinade; discard marinade.
COAT vegetables with vegetable cooking spray. Place in a grill basket.
GRILL steak and vegetables, covered with grill lid, over high heat (400 to 500 degrees) 4 minutes on each side, or until steak reaches the desired degree of doneness and vegetables are tender.
CUT steak diagonally across the grain into very thin slices. Serve steak, bell peppers, and onion with tortillas, salsa, and sour cream. Garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.