Sizzling Tex-mex Fajitas

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup beef broth
• 1/4 cup lime juice
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1 1/4 ounces lipton recipe secrets savory herb with garlic soup mix, 1 envelope, divided
• 1 teaspoon dijon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon liquid smoke (optional)
• 2 lbs skirt steaks, cut into 4 to 6-inch portions
• 2 large onions, sliced
• 1 medium green pepper, sliced
• 1 medium yellow sweet pepper, sliced
• 12 inches flour tortillas

Recipe

• 1 in a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. add the steaks; seal bag and turn to coat. refrigerate for 8 hours or overnight.
• 2 in a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 inches square). fold foil around vegetables and seal tightly.
• 3 drain beef and discard marinade. grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
• 4 open foil packets carefully to allow steam to escape. thinly slice steaks; place beef and vegetables on tortillas. serve with salsa, cheese, guacamole and sour cream if desired.
• 5 time does not include marinating time.