Southern Living magazine's Fajitas Recipe
- 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
step 1: SEPARATE garlic bulb into cloves; peel and crush cloves.
step 2: 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.
step 3: REMOVE steak and vegetables from marinade; discard marinade.
step 4: COAT vegetables with vegetable cooking spray. Place in a grill basket.
step 5: 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.
step 6: 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.