Grilled Fajita Tacos

Sharon Bowers

Grilled Fajita Tacos

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    2 pounds skirt or flank steak 1 large yellow onion, thinly sliced
    2 tablespoons chili powder Salsa and sour cream
    1 teaspoon salt Salt and pepper
    2 tablespoons olive oil 12 8-inch flour tortillas, warmed
    1 large red bell pepper, thinly sliced 2 cloves garlic, minced
    1 large green bell pepper, thinly sliced


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    • 1

      Rub the steak all over with the chili powder and salt. Set it aside to marinate.

    • 2

      Heat the olive oil in a large skillet over medium heat and add the onions, peppers, and garlic. Cook, stirring frequently, until the vegetables are tender and the onions are translucent, about 6 to 8 minutes. Season with salt and pepper.

    • 3

      Preheat a broiler or grill on high and cook the steak for 3 to 4 minutes, then turn and cook and additional 4 minutes. Allow the meat rest 5 minutes, then slice it thinly against the grain.

    • 4

      Heap the meat and peppers on the warm tortillas and top with salsa and sour cream as desired.

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