Fajitas-On-A-Stick
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
beef, sirloin steak
boneless |
|
| ⅓ | cup |
salad dressing, italian
|
|
| 3 | tablespoons |
lime juice
|
|
| 2 | each |
green bell peppers
quartered |
|
| 2 | each |
onions
|
|
| 2 | medium |
flour tortillas
warmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
beef, sirloin steak
boneless |
|
| 79 | ml |
salad dressing, italian
|
|
| 45 | ml |
lime juice
|
|
| 2 | each |
green bell peppers
quartered |
|
| 2 | each |
onions
|
|
| 2 | medium |
flour tortillas
warmed |
*
|
Directions
Soak the bamboo skewers in water 10 minutes; drain water.
Trim fat from beef steak. Cut steak crosswise into ½ inch thick strips.
Thread an equal amount of beef, weaving back and forth, onto each skewer.
In small bowl, combine dressing and lime juice, mixing well; Place vegetables on grid over medium ash-covered coals; minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once. Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa and garnishes. Another great dish! Make sure you have normal fajita toppings handy, like lettuce, cheese, tomatoes, sour cream, olives, etc.
