These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favourite toppings.
Ingredients
1 cup (250 mL) zesty Italian salad dressing
3 tablespoons (45 mL) Old El Paso™ fajita seasoning (from 35 g package)
2 beef flank steaks (1 lb/500 g each)
1 pkg (6-inch) Old El Paso™ flour tortillas medium, heated as directed on package
Toppings, if desired
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges
Instructions
In an extra large resealable freezer plastic bag, mix the zesty italian salad dressing and fajita seasoning until well blended. Add the beef flank steaks, seal the bag, and turn several times so the beef is thoroughly coated with the marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating to keep the beef evenly seasoned.
Heat gas or charcoal grill. Remove the beef flank steaks from the marinade and discard the marinade. Place the beef on the grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil and let stand 5 minutes so the juices redistribute.
Cut the rested beef flank steaks across the grain into very thin slices. Warm the pkg old el paso flour tortillas medium as desired, then build fajitas with the sliced beef, pico de gallo salsa, shredded monterey jack cheese, guacamole, lime wedges and any additional toppings you like. Serve immediately while everything is hot and fresh.
To Freeze: After marinating, freeze the beef flank steaks in the freezer plastic bag up to 1 month. When ready to cook, thaw in refrigerator overnight. Heat gas or charcoal grill and grill as directed in Step 2, then serve with warmed pkg old el paso flour tortillas medium, pico de gallo salsa, shredded monterey jack cheese, guacamole, lime wedges and toppings.
