Ranch Style Fajitas
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
or skirt |
|
| ½ | cup |
vegetable oil
|
|
| ⅓ | cup |
lime juice
|
|
| 2 | packages |
salad dressing mix, ranch
dry mix, use milk |
* |
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| 6 | each |
flour tortillas
warmed |
*
|
| 1 | x |
guacamole
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
picante sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
or skirt |
|
| 118 | ml |
vegetable oil
|
|
| 79 | ml |
lime juice
|
|
| 2 | packages |
salad dressing mix, ranch
dry mix, use milk |
* |
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 6 | each |
flour tortillas
warmed |
*
|
| 1 | x |
guacamole
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
picante sauce
|
* |
Directions
Pierce steak all over with fork.
Combine oil, lime juice, ranch mix, cumin and pepper; pour over steak.
Cover and refrigerate overnight.
Grill or broil steak, using marinade to baste. Slice diagonally across grain into thin slices.
Roll in tortillas; serve with toppings.
