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Fajita wraps answer the question


A la Annie


July 15, 2010
As we sit in the prime of the grilling season, the same (yearlong) question comes to mind; What am I going to make for dinner tonight?

Start by thinking what you might make (for dinner) tomorrow night.

Some of the best tasting meals are made easy by dividing the preparation into two days. I grilled a marinated flank steak, then tucked it into a warm tortilla with peppers and onions. It tastes like a fajita. Yummy.

Annie_steak_071510
Marinate the steak tonight and feast tomorrow. photo by Virginia O. McCoy.
Marinated Steak

Fajita Wraps

2 lbs. flank steak

cup fresh lime juice

cup tequila

3 tablespoons chopped fresh oregano

2 tablespoons minced garlic

4 teaspoons ground cumin

4 teaspoons ground black pepper

1 tablespoon olive oil

1 medium onion, halved and sliced

1 sweet bell pepper, halved and sliced

salt and pepper to taste

8 large flour tortillas

sour cream for garnish

In a small bowl, whisk together the lime juice, tequila, oregano, garlic, cumin and black pepper.

Place the flank steak in a 1 gallon Zip-Lock bag and pour the marinade over the meat. Push out the air, then seal tightly. Chill in the refrigerator over night, until ready to grill.

Heat the olive oil in a small skillet over medium heat. Add the sliced onion and bell pepper and cook until the vegetables become soft and just beginning to brown, about 10 minutes.

Season with salt and pepper and set aside. Meanwhile, cook the flank steak over a hot grill until desired doneness. After the meat is cooked, throw the tortillas on the grill for just a few seconds on each side.

Thinly slice the steak against the grain. Place some of the meat into a warm tortilla, the add onions and peppers. Wrap up the tortilla then garnish with a dollop of sour cream.

Add shredded lettuce or cheese if you wish. However, these marinated fajita steak wraps pack a flavorful punch all on their own. Really.

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