I found this recipe years ago in a Taste of Home magazine and it's been a family favorite ever since. Tonight we served these delicious fajitas at a family birthday dinner. I served the fajitas along with Grilled Corn Salad and Tomatillo-Avocado Salsa. The dinner was a hit and won rave reviews from our hungry guests!
1 ½ lbs. Sirloin tip steak
½ c water
6 T lime or lemon juice
2 envelopes (1.25 oz.) southwest or mesquite marinade mix
¾ c sour cream
1 sweet red pepper, seeded, and halved
2 medium onions, sliced ½ inch thick
2 green peppers, seeded, halved
6 flour tortillas, warmed
1 c shredded lettuce
guacamole
shredded cheddar cheese
salsa
Place steak in a large resealable plastic bag. In a small bowl, blend water, lime juice, and marinade mix. Reserve half of marinade. Pour half of marinade over steak. Seal bag and toss gently to coat steak. Refrigerate 30 minutes. Meanwhile, in a small bowl, blend 1 T of reserved marinade with sour cream. Cover and refrigerate. Brush vegetables on all sides with remaining reserved marinade. Drain steak, discarding marinade. Grill steak over medium-hot heat for 6-8 minutes per side. Stir fry vegetables until crisp-tender. Cut steak into strips. Place in tortillas with sour cream mixture and lettuce. Serve with guacamole, cheese and salsa if desired. Yield: 6 servings.
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