Michele's Fajitas Tex-Mex & Southwest

Ingredients

• 1-1/2 lbs. flank steak
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 Tbsp. red wine vinegar
• 3 Tbsp. honey
• 1 tsp. ground ginger
• 1 Tbsp. garlic powder
• 2 red or green bell peppers (or 1 of each), seeded and cut into strips
• 1 large onion, sliced 1/4-inch thick
• 8 flour tortillas, warmed

Instructions

To make marinade, combine soy sauce, oil, vinegar, honey, ginger and garlic powder in a small bowl. Reserve 3 Tbsp. marinade.

Put steak and remaining marinade into large sealable plastic bag. Seal bag and turn to coat steak. Marinade in refrigerator for 4 hours or overnight if desired.

Remove steak from marinade and discard. Grill steak over medium coals for 17-21 minutes, turning once. Remove to a clean cutting board and tent with foil. Let stand for 10 minutes before carving.

Meanwhile, heat large heavy skillet over medium-high heat. Add reserved marinade, peppers and onions. Saute until tender.

Carve steak across the grain into thin slices.

To assemble, wrap several slices of the steak and some of the pepper and onion mixture in tortillas.

Suggestions

Serve with pinto beans and spanish rice. Additional condiments may include grated cheese, sour cream and picante suace.

Tips from Our Cook

You can substitute skirt steak/fajita meat for the flank steak. Be sure to slice meat against the grain.