Traditional Tex-Mex Fajitas
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Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.
Wrap tortillas in foil. Place steaks, peppers and onions on grill over medium-hot coals. Grill steaks 4-6 inches from med-hot coals, 8 minutes covered or 10-12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turn once.
Remove steaks from grill and slice at an angle, across the grain, into ¼-inch thick strips. Serve with tortillas and condiments of your choice.
Nutrition information per serving: 432 Calories; 165 Calories from fat; 18.3 g Total Fat (6.8 g Saturated Fat; 6.3 g Monounsaturated Fat); 73.7 mg Cholesterol; 776.4 mg Sodium; 36.1 g Total Carbohydrate; 2.1 g Dietary Fiber; 29.7 g Protein; 2.2 mg Iron; 381.5 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 10.4 mg Niacin (NE); 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.9 mg Zinc; 25.4 mcg Selenium; 53.4 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Iron.