"Easy fajitas!" — Everjonez
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beef flank steak
1 (1 ounce) package
ranch dressing mix
ground black pepper
3 (8 inch)
green bell pepper, sliced
Very easy and very good! I would have never thought to prepare fajitas using Hidden Valley Ranch seasoning mix! For the marinade, I used olive oil vs. veg. oil, cut the amount of black pepper in half and added 1/4 tsp. of chili powder along with a bit of minced garlic. I used sirloin vs. flank steak and let it marinate in the ziploc bag all day. This would work equally well with chicken. Since this was a "Ranch-Style" marinade, I felt it would lend itself nicely to a wrap and nothing pairs better with ranch than bacon, right? So, instead of grilling the onion and pepper I fried up some bacon and gave these a BLT twist. I assembled these with some Colby-Jack cheese, fresh crisp lettuce, tomatoes, and bacon - DH was in heaven. These were great with all the traditional fajita sides - fresh salsa, guacamole, and of course sour cream!
The were great. I used rib eye steak (I get them cheap) and mixed a package of ranch dressing with some sour cream.
As someone else suggested this recipe is excellent for chickem (or beef) bacon\ranch\blt stlye wraps!!
These were pretty good. You can detect a subtle hint of Ranch and lime, but overall not a lot of flavor to the meat. Still quite tasty when it all comes together.
These are the BEST fajitas I've ever had! I forgot to marinate them in the morning before work, so the steak only marinated for 2 hours. But it was still juicy and delicious! Even my picky toddler ate it. I also didn't have lime juice so I substituted lemon juice instead. Worked pretty well. I also added a small squeeze of honey (maybe 1/2 TBSP) to the marinade just to give it a little sweetness. I'm excited to try this agin when it marinates for the full 6 hours!
We liked this. I used 2 whole peppers and 2 pounds of cheap flank steak. I used lemon juice since thats what I had on hand. The leftovers will make a good steak salad for dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 251
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