Place steak in large shallow dish (or ziplock bag). Combine remaining ingredients, mixing well. Pour over steak; cover and marinate in refrigerator at least 8 hours.
Drain steak, reserving marinade. Grill over hot coals 5-10 minutes on each side or until desired degree of doneness, basting with marinade.
Slice steak across grain into thin slices. Wrap in warm flour tortillas and top with shredded lettuce, cheese, tomatoes, sour cream, and picante sauce.
We also use boneless chicken breasts with this recipe.
Originally Submitted
4/28/2009
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