Fajitas With Grilled Vegetablesbeef, cheese and eggs, grilling recipes, main dish, tex-mex 1 pound boneless beef top sirloin steak; 1 inch thick 3/4 cup salsa 2 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons tequila 2 cloves garlic; minced 1 large red bell pepper; cut in half 1 large yellow bell pepper; cut in half 4 slices red onion; cut 1/4 inch thick 8 flour tortillas; (7-inch) -- heated 1 cup Sargento Classic Supreme -- shredded cheese for tacos Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef an= d peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up. Source: The Salt Lick, Austin, Texas, Sargento Selections |
