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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Flank Steak Fajitas Recipe

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This recipe for Flank Steak Fajitas is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 piece flat flank steak, unrolled
1 ziplock gallon size storage bag

Marinade:

1/8 cup teriyaki sauce
1/8 cup soy sauce
2 T. honey
1 tsp. garlic powder
1 tsp. onion powder
1 cup Yoshida Marinade
1 1/2 tsp. ground ginger
salt
pepper

olive oil
1 can black olives, sliced
1/2 white onion, sliced
1/2 red pepper, sliced
1 lb. mushrooms, sliced
white wine

1 1/2 cups cheddar cheese, shredded
Ranch dressing or sour cream

Burrito size floured or spinach tortilla shells
Directions:
Directions:
In a medium size bowl combine all marinade ingredients with wire whisk. Place flank steak in large ziplock bag. Pour marinade over flank steak and place in fridge for 4 - 6 hours or overnight. (Meat can be frozen like this as well for future use.)

Remove meat from fridge and slice flank steak in half lengthwise. Set 1 piece back in bag. On clean cutting board slice remaining flank steak thinly and set aside.

Heat large saute pan over medium heat with 1 tsp. olive oil. Add 4 - 5 pieces of meat and cook quickly 1 - 2 minutes, just until browned on both sides. Add 1 - 2 T. of wine, if desired for flavor. Add a couple tablespoons of each ingredient as desired by guest. Meanwhile, warm tortilla shell in microwave on large plate for 30 seconds. Remove from oven and pour meat mixture in center of tortilla shell. Top with grated cheese and dressing or sour cream, if desired.

 

 

 

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