Recipe by Pam Anderson
"In this fajita recipe, flank steak is lightly coated with oil and a dry spice blend before being cooked and tossed in a Worcestershire sauce and lime juice marinade."
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low-sodium soy sauce
ground black pepper
1 1/2 pounds
vegetable oil, divided
onion, halved and thinly sliced
red bell pepper, sliced
burrito size (about 10-inch) flour tortillas
fresh lime wedges
The meat was tender and perfectly seasoned. Great crowd pleaser.
I liked the idea of doing the liquid marinade after cooking, but mine lacked any deep flavor. It was good, but not great.
The rub and the marinade are wonderful! The flank steak was a bit tough. Might try a different cut next time. Overall, it's a great recipe.
This was a nice way to use left-over grilled steak. The marinade worked because it was used after the steak was cooked. Peppers and chili powder added a nice touch. Thanks for sharing.
This recipe has an extra spicy kick that makes it worth trying. However, I think a more tender beef, and a little flavor enhancement, will bring this recipe to perfection.
I really liked the sweetness of the peppers and onions. I'd probably marinate the meat overnight to really get the flavor going.
These were spicey, but wierdly not very flavorful. OK, but nothing really stood out.
* Percent Daily Values are based on a 2,000 calorie diet.
Sizzling Steak Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 293
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