Reviewed: Jan. 31, 2012

The lemon flavor was really nice; I didn't find it to be too much at all. I broke this recipe up in two parts which made it even easier. The night before I cut the meat in strips, mixed up the marinade/sauce and put it in the bag to marinate. Taking these steps the night before made the after-work dinner rush even easier. My changes: I added a 1/2 t of cumin to the marinade/sauce because I like that flavor a lot, as well. Like some others, I added red pepper strips and big onion slices because we could use the veggies around here. I also took another reviewer's advice: I reserved the liquid after draining the meat/veggies, added 1 t of cornstarch to the liquid and simmered that for a little while. It made a lovely lemony sauce (and was thick enough so that it didn't drip out of your tortilla). A really great AND EASY recipe that takes hardly any time at all. I'll definitely be going back to this one again.

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Reviewer:

Michelle

Reviewed: Oct. 14, 2011

I added 1 tablespoon sugar as well, it was still a bit lemony. Will use less lemon juice next time. But it came out good and my husband loved it.

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Reviewer:

dpilmom

Reviewed: Sep. 2, 2011

Too much lemon! Did not taste like any fajita I have had before!

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Reviewer:

Sarath Wiks

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

I would prefer a recipe with less lemon. I found this to be overwhelming.

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Reviewer:

Becky

Reviewed: Aug. 10, 2011

I had some left over roast that I wanted to use for fajitas, so I mixed up the marinade, cut the roast into strips, and let it soak in the marinade for about 10 minutes. Then I sauted an onion, poured the meat and marinade into the skillet, added a tomato and let it heat up. It was fabulous!

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Reviewer:

jvanaken

Reviewed: Aug. 1, 2011

These were okay. Might try a different recipe next time though as I didn't think they had enough flavor.

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Reviewer:

ajfuller16

Reviewed: May 21, 2011

Excellent! Added a bit of paprika.

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Reviewer:

FOLIETA

Reviewed: May 6, 2011

very good basic recipe here. i substitued out the lemon peel for chopped cilantro, and it came out very good.

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Reviewer:

saint fu

Home Town: Flowery Branch, Georgia, USA

Reviewed: Apr. 18, 2011

Great recipe! I used olive oil vs. veg oil and fresh lim juice instead of lemon juice (2 Tbsp. of each) I left out the lemon peel and added 2 Tbsp. of soy sauce and 1/2 tsp. of liquid smoke. This was more than enough marinade for 2 lbs. of flank steak. I put everything into a ziploc bag into and let it marinade for the full 8 hours turning it a couple of times during marinating. I grilled this vs. frying in a skillet. I did however fry some green peppers and onions. This was excellent with warm tortillas and all the fixen's: salsa, guacamole, sour cream and shredded cheddar cheese!

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