 | | Directions |
- Place the beefsteak into a glass baking dish or glass bowl.
- In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
- Remove steak from dish and save the marinade mixture.
- Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
- Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
- In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
- Slice the steak across the grain, diagonally.
- Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
- Wrap the ingredients inside the tortilla.
- Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: A glass baking dish or glass bowl and a small saucepan
Servings: 8
Serving Size: 1 each
|  | | Ingredients | | - | | 2 pounds beefsteak (cuts from the chuck or flank work best) |
| - | | 15 ounces chopped tomatoes with mild green chiles |
| - | | 1 tablespoon olive oil |
| - | | 2 tablespoons lime juice |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon garlic salt |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 1 tablespoon honey |
| - | | 1 large onion, sliced |
| - | | 1 red or yellow pepper, cut into strips |
| - | | 1/4 cup cilantro - chopped |
| - | | 8 flour tortillas |
| - | | Optional: Refried beans, guacamole, sour cream, shredded cheese |
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