Jefferson County Recipe of the Day: Beef Fajitas

Serve these fajitas with Mexican rice and pinto beans.

Beef Fajitas


1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1-1/2 teaspoons grated lemon peel
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 beef flank steak (about 3/4 pound), cut into thin strips
3 green onions, thinly sliced
4 – 8″ flour tortillas


~In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder, and pepper. Place half in a resealable plastic bag. Cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat.

~Refrigerate for 4-8 hours. Drain and discard marinade.

~In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness.

~Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa. Fold sides over meat mixture.

~Makes 4 servings.

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