Place steaks between two sheets of heavy duty plastic wrap and gently pound to an even thickness, using a meat mallet or rolling pin. Place steaks in a heavy duty; zip top plastic bag or large shallow dish. Combine lime lemon juice and next 4 ingredients, stirring well. pour marinade over steaks. Seal or cover, and marinate in refrigerator 8 hours, turning meat occasionally. Remove steaks from marinade reserving marinade. Bring marinade to a boil, in small saucepan; set aside. Grill steaks over hot mesquite coals (400 to 500 degrees) 6 to 8 minutes on each side or to desired doneness, basting often with marinade. place onions and butter on a pieces of heavy duty aluminum foil; sprinkle with salt and pepper to taste. Wrap tightly. Grill over medium hot coals (350 too 400 degrees) 5 minutes or until tender. Wrap tortillas in aluminum foil, and bake at 325 degrees for 15 minutes until thoroughly heated. Slice steaks diagonally across the grain into thin slices. Divide meat
evenly among tortillas. Top each serving with guacamole and if desired any of the following- chopped tomato, sour cream, or shredded lettuce. Roll up tortilla.
Guacamole- Cut 3 ripe avocados in half, and remove seed from avocado. Spoon out avocado pulp into a large bowl. mash until avocado is desired consistency. Add 1/2 cup chopped tomato, 1/4 cup finely chopped onion, 1 jalapeno chopped pepper, 1 Tablespoon lemon or lime juice, and 1 teaspoon salt to bowl; stir until avocado mixture is blended. Top with freshly ground black pepper if desired. Serve with tortilla chips.
Originally Submitted
5/1/2012
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