GRILLED CHILI LIME STEAK FAJITAS
These flavorful fajitas are sure to be a hit. Enjoy them with the football game, as a weeknight dinner or prepare a make-your-own fajita bar for your next gathering!
Prep Time: 15 minutes
Total Time: 35 minutes
1 cup Robert Rothschild Farm Chili Lime Sauce
1/4 cup Olive oil
1 Lime, for juice and zest
4 cloves Garlic, minced
1 tsp. Chili powder
1 tsp. Pepper
2 lbs. Flank steak
4 Bell peppers, sliced
2 medium Onions, sliced
8 oz. Mushrooms, sliced
2 Tbsp. Olive oil, to sauté vegetables
In a medium bowl, whisk together Chili Lime Sauce, olive oil, zest and juice of lime, garlic, chili powder and pepper. In a one gallon food storage bag, add flank steak and 3/4 cup marinade. Remove air in bag, seal and massage to coat. In a second gallon food storage bag, add peppers, onions, mushrooms and remaining marinade. Remove air in bag, seal and massage to coat. Put both food storage bags in refrigerator and let marinate for at least 2 - 4 hours. In a large heavy skillet, heat 2 Tbsp. olive oil over medium-high heat. Add half of the vegetables and cook until crisp tender. Remove cooked vegetables to serving bowl and cook remaining half of vegetables. Rub olive oil over grill grate and cook meat over high heat for 3 - 4 minutes before flipping steak and cooking the other side for the same amount of time. Remove from heat and let rest 5 minutes before slicing. Serve steak and vegetables in flour tortillas with your choice of toppings.
Recipe courtesy of Melanie Bauer at, melaniemakes.com.