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Marinated Steak Fajitas

Southern.Crockpot's picture
Ingredients
  Beef flank steak 1 Pound
  Bottled chili sauce 3 Tablespoon
  Water 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dried oregano 1 Teaspoon, crushed
  Chili powder 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  7 inch flour tortillas 10
  Non stick cooking spray 1
  Sweet peppers 2 Small, cut into thin bite-size strips (Red / Yellow / Green)
  Onion 1 Small, cut into thin wedges
Directions

Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Place meat in a plastic bag set in a shallow dish.
For marinade, in a small bowl stir together chili sauce, water, Worcestershire sauce, oregano, chili powder, garlic powder, and black pepper.
Pour over meat; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Coat a large nonstick skillet with cooking spray.
Heat over medium-high heat.
Add half of the meat mixture.
Cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Remove meat from skillet.
Repeat with remaining meat mixture (add 1 teaspoon cooking oil if necessary).
Remove meat from skillet, reserving juices in skillet.
Add the pepper strips and onion wedges to reserved juices in skillet.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender.
Stir the meat into vegetable mixture.
Heat through.
To serve, place about 1/2 cup of the meat mixture on each tortilla.
Roll up tortillas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
10

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