sizzling beef fajitas


A classic Tex-Mex recipe! The longer you marinate the beef in this tangy marinade, the more flavorful and tender your meat will be.

Prep Time: 15 Min.
Cook Time: 30 Min.
Yield: 6 to 8 servings


  • 4 tbsp. Extra Virgin Olive Oils, divided
  • 1/2 tsp. Salt
  • 2 lbs. Flank Steak
  • 1 large Onion, cut into wedges
  • 1/4 cup Cilantro Leaves, chopped
  • 1/4 cup Lime Juice
  • 3 Garlic Cloves, minced
  • 1-1/2 tsp. Cumin, ground
  • 1/2 tsp. Red Pepper Flakes, ground
  • 16 Tortillas, 8-inch size
  • 3 medium Green Pepper, cut into strips
  • 4 oz. Cheese, shredded, about 1 cup Salsa
  • Guacamole


  1. In a large zip-top plastic bag combine the lime juice, 3 tbsp. of the olive oil, garlic, cumin, salt and pepper. Add the flank steak, seal and turn to coat. Marinate flank steak in refrigerator 6 hours or overnight, turning occasionally.
  2. Thirty minutes before serving, remove steak from refrigerator. Preheat the grill. Wrap tortillas in foil. Grill the steak, turning once, for 6 minutes for rare, or until an instant-read thermometer reads 165° for medium rare.
  3. Remove to cutting board and let stand for 5 minutes. Place the foil-wrapped tortillas on the grill to warm. Meanwhile, heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat. Add the peppers and onions and cook, stirring frequently, for 8 minutes, or until tender and browned. Slice the meat and toss into the vegetable mixture with the cilantro. Serve with warmed tortillas, cheese, salsa and guacamole.