Rated 5.0 stars by 1 users
Entree
Mexican
6-8
5 minutes
10 minutes
Savor these Long Sweet Pepper and Beef Fajitas made with marinated flank steak, colorful sweet peppers, Hatch onions, and zesty Hatch salsa. A flavorful, easy fajita recipe perfect for family dinners or entertaining, ready to serve in warm corn tortillas.
6 Melissa’s Key Limes - juiced
1/4 cup Extra Virgin Olive Oil
3 cloves Melissa’s Peeled Garlic - minced
¼ cup Pineapple Juice
1 Tbsp. Brown Sugar
2 tsp. Ground Cumin
1 tsp. Smoked Paprika
2 tsp. Kosher Salt
1 tsp. Freshly Ground Pepper
2 Tbsp. Worcestershire Sauce
2 tsp. Ancho Chile Powder
1 tsp. Red Pepper Flakes
2 pounds Flank Steak – cut against the grain into strips
2 Tbsp. Extra Virgin Olive Oil
2 Melissa’s Hatch Onions – peeled; sliced thin
Melissa’s Red Sweet Long Peppers – stemmed; seeded; sliced into strips
2 Melissa’s Yellow Sweet Long Peppers – stemmed; seeded; sliced into strips
2 Melissa’s Orange Sweet Long Peppers – stemmed; seeded; sliced into strips
1 package Melissa’s Heavenly Villagio Marzano Tomatoes
1 jar Melissa’s Hatch Salsa
12 -16 Corn Tortillas
In a bowl, whisk together the marinade ingredients and add the flank steak. Cover and refrigerate overnight.
When ready to cook, let the meat rest at room temperature for 30 minutes.
In a large pan, heat 2 Tbsp. of olive oil and add the onions, peppers, and tomatoes. Sauté for 5 minutes and add the marinated flank steak.
Sauté for 5 - 7 minutes, stirring occasionally until your desired doneness. Stir in the salsa and serve on warm tortillas.
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