Ingredients Jump to Instructions ↓

  1. 1/3 cup beef broth

  2. 1/4 cup lime juice

  3. 3 tablespoons olive oil, divided

  4. 4 garlic cloves, minced

  5. 2 teaspoons Worcestershire sauce

  6. 1 teaspoon salt

  7. 1 envelope savory herb with garlic soup mix, divided

  8. 1 teaspoon Dijon mustard

  9. 1/2 teaspoon pepper

  10. 1/2 teaspoon cayenne pepper

  11. 1/2 teaspoon Liquid Smoke, optional

  12. 2 pounds beef skirt steak, cut into 4 to 6-inch portions

  13. 2 large onions, sliced

  14. 1 medium green pepper, sliced

  15. 1 medium sweet yellow pepper, sliced

  16. 12 flour tortillas (8 inches)

  17. Salsa, shredded cheese, guacamole and sour cream, optional

Instructions Jump to Ingredients ↑

  1. Sizzling Tex-Mex Fajitas Recipe photo by Taste of Home In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

  2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.

  3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.

  4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.


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