| Level: | Easy |
| Total: | 22 min |
| Prep: | 15 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons light corn syrup
- 1/2 teaspoon hot sauce or more to taste
- 1/4 teaspoon ground black pepper, plus more for seasoning
- 12 ounces leftover flank steak slices
- 1 green bell pepper, seeded and cut into thin strips
- 1 red bell pepper, seeded and cut into thin strips
- 1 onion, halved and thinly sliced
- 8 tortillas
- 2 ripe Hass avocados, peeled and pitted
- 1/2 cup diced canned tomato
- 2 cloves garlic, minced
- 1 large or 2 small limes, juiced
- 2 tablespoons torn or chopped fresh cilantro leaves
- Salt
Instructions
- In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
- Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter.
- Meanwhile, warm tortillas in the microwave or according to package directions.
- To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper.
- Serve fajitas with guacamole on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 13 g |
| Sugar | 14 g |
| Protein | 25 g |
| Cholesterol | 58 mg |
| Sodium | 1012 mg |
Reviews
Very disappointed…not enough seasoning.
This was an easy and delicious recipe. Shortly after dinner started it was requested to made again next week.
These are the BEST fajita’s I’ve ever made! It was so delish! They almost had a teriyaki flavor about it, which sounds weird for a fajita, but it was so yummy! We didn’t get to make the guacamole because we got some bad avocados, but it was still very good!
The directions seem to indicate that you marinade a flank steak that has already been grilled…..huh?
Does anybody ever grill a flank steak that has not been marinated?
Or, is this what Robin intended?
So, directions should be: Use a flank steak, don’t season it at all, grill it up, nobody will like it because unmarinated flank steak has little flavor, then keep the leftover steak that nobody wanted, and then use this recipe…..
Does anybody ever grill a flank steak that has not been marinated?
Or, is this what Robin intended?
So, directions should be: Use a flank steak, don’t season it at all, grill it up, nobody will like it because unmarinated flank steak has little flavor, then keep the leftover steak that nobody wanted, and then use this recipe…..
huh? really?
Before you jump on the bandwagon, Corn Syrup is made from , uh Corn. Is more natural and often less processed than the other so called healthy alternatives not to mention no aftertaste. Secondly it aids in a nice crust & natural sweetness to the dish.
It tasted very good but with that much soy sauce, it had almost an Asian stir fry taste. I think mojo or lime would be better than all that soy sauce. It did add something to the flavor, though, so maybe a few shakes of soy would be just fine.
I love the flavor this recipe gives the steak, onion, and pepper. It’s fun to make with the family. I love letting the kids add their own special toppings.
I used this recipe with boneless, skinless chicken cut into strips and it was out of this world! I marinated only 15 minutes or so and cooked the meat and veggies in the marinade.
I loved this recipe so much! My whole family thought it was so tasty. When I first made the marinade it didn’t look that great, but the taste of it after being cooked was outstanding!
I loved the marinade! And I’ve never liked guacamole before this.