Fajitas with Pico De Gallo
- 1 garlic bulb
- 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
- Pico de Gallo
- Sour cream
- Baine's Guac
- 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°) about 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, Pico de Gallo, sour cream, and Baine's Guac. Garnish, if desired.
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