Ingredients
1/4 cup canola oil1/3 cup chopped onion2 tablespoons white wine vinegar1 tablespoon lime juice1 garlic clove, minced1 teaspoon hot pepper sauce1/8 teaspoon salt1/8 teaspoon pepperFAJITAS:1 beef flank steak (1/2 pound)1/2 each medium sweet red and green pepper, sliced1 medium onion, thinly sliced4 flour tortillas (8 inches), warmedSour cream, salsa and shredded cheddar cheese, optional
Preparation
In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight.
Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
