Now that the grill has been brought out, dusted off, and cleaned up, it’s time to put those grills to good use. Whether charcoal, wood, or propane, not having to cook in the kitchen and less clean-up are just two of the three added benefits when using a grill. Having a husband that wants to do the cooking is the third good reason!
There are some great recipes out there when using your grill to cook. My husband and I like to use the grill as a prepping tool for future meals as often as possible. The recipe Steak Fajitas is one of many we enjoy, and I am featuring it with you today because it is simple and prep time is pretty minimal. There is so much going on in our busy summer schedules that staying out of the kitchen and enjoying the great outdoors with family and friends is a preference of ours, so planning ahead is often key.
Lawry’s makes a great fajita sauce mix that comes in packet form that makes for the perfect marinade. Check in your store’s spice and gravy section to find it. Also, when choosing your beef, it is not necessary to purchase the high end cuts. Choose a sirloin steak, flank steak or a blade stake that is a thinner cut of meat. To have tender pieces for your fajitas, always remember to cut your meat against the grain!
Steak Fajitas are simple to make, and when rice, refried beans, lettuce and tomato are served alongside, you have a well-rounded meal. Add sour cream, and avocado for the perfect garnishments.
While your steaks are slowly cooking on the grill, you will have plenty of time to prepare the rice and refried beans, plus set the table. Go ahead and slice up the onions and peppers any time during the day prior to using them for this dish. This will free up even more time.
Steak Fajitas for 8
- 1 pound steak strips (grilled and sliced)
- 1 tablespoon of oil
- 1 large Vidalia onion, sliced thin
- 2 medium bell peppers cut into thin strips (I like to use green and red)
- 1 medium tomato, cut into wedges
- 8 (8-inch) flour tortillas, warmed
Directions:
Heat the oil in a large skillet on medium heat.
Add onion and bell pepper slices to the oil; cook and stir 5 minutes or until tender.
Add your precooked slices of meat (hot off the grill) and add the Lawry’s Steak Fajita seasoning mix (mixed according to packet directions) to the onions and peppers, cook through for at least 3 minutes on low heat.
Now add your tomato wedges to the mixture and heat through for a couple more minutes. (Just to warm everything)
Finally, spoon the meat mixture into warm tortillas. Serve immediately!
Note: You can never have enough onion and peppers for this recipe so don’t be afraid to cut and cook extra!
Enjoy From: “In the Kitchen with Sheryl”
