These grilled Sizzling Steak Fajitas are made with citrus marinated flank steak and grilled with onions and peppers and served in flour tortillas for a Mexican dinner.
3poundsflank or skirt steakwith cross-diagnal slits cut into the meat
1 1/2cupsGoya Mojo Criollo
1teaspoonGoya Adobo Seasoningplus more to taste
2tablespoonsGoya Extra Virgin Olive Oil
1large yellow onioncut into 1/8-inch strips
2redgreen, and/or yellow bell peppers, cut into 1/8-inch thick strips
1teaspoonGoya Sazonador Total or1/4 tsp each: garlic powder, onion powder, oregano, and 1/2 teaspoon each of cumin and black pepper
118 ounce package Goya Flour Tortillas, warmed
Optional For the garnish:
112 ounce container Goya Guacamole, thawed
117.6 ounce jar Goya Salsa Pico de Gallo
1cupsour cream
18 ounce jar Goya Salsita (preferred flavor)
Instructions
In a large ziptop bag, combine the steak, Mojo Croillo and 1 tsp. Adobo seasonings; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Transfer meat to serving platter.
In a large skillet over medium heat-high heat, add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with the sazonador total and adobo; top the meat with the vegetables on the serving tray.
To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsa, if desired; wrap and enjoy.