Southern Living magazine's Fajitas Recipe -
Southern Living magazine's Fajitas Recipe

Southern Living magazine's Fajitas

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"For tender pieces of flank steak, always slice across the grain at a 45-degree angle."

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Original recipe makes 8 servings Change Servings


  1. SEPARATE garlic bulb into cloves; peel and crush cloves.
  2. 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.
  3. REMOVE steak and vegetables from marinade; discard marinade.
  4. COAT vegetables with vegetable cooking spray. Place in a grill basket.
  5. GRILL steak and vegetables, covered with grill lid, over high heat (400 to 500 degrees) 4 minutes on each side, or until steak reaches the desired degree of doneness and vegetables are tender.
  6. CUT steak diagonally across the grain into very thin slices. Serve steak, bell peppers, and onion with tortillas, salsa, and sour cream. Garnish, if desired.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

The best fajitas recipe I have tried in a long time. Even the kids loved it!

Most Helpful Critical Review
Jan 25, 2004

I made these last night and marinated the meat like suggested....after cooking the meat definitley needed salt. The flavor was OK-the lime was too overpowering for my Husband and I didn't use as much as the recipe called for. I guess I expected more and wasn't impressed at all.


7 Ratings

Jan 25, 2004

Very tasteful. Requires a bit of work, but certainly some of the best we have had.

Jan 25, 2004

I used this recipe for New Years. I decided to make half a batch of beef and another of chicken. I cut back on the lime juice and adjusted some of the other ingredients "by pinches". The beef was OK but the chicken was awful. Don't know what I could have done differently but it was truly a waste. Don't make my mistake!!

Jan 25, 2004

Don't waste your time or ingredients! My fiance and I made this dish tonight and literally ended up throwing the whole thing away because we couldn't stand the taste. The lime was way too overpowering and was really hard to stomach. It's a good thing we had left-overs otherwise we would have rather gone hungry.

Jan 25, 2004

Awsome recipe! But what can you expect from Southern Living Magazine. My brother thought he was eating at an "authentic" Mexican restaurant. Everyone enjoyed this dish very much. I served them with Dee's famous salsa and re-fried beans.


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