Steak Fajitas with Grilled Bell Peppers and Portobello
Let's get grilling
1
Place KC Masterpiece® Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
2
Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
3
Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Kingsford® Honey Jalapeno Mesquite Barbecue Sauce and serve with sour cream, lime wedges and cilantro as desired.
Cooking for 4 people
Ingredients
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green bell pepper seeded, quartered
1
-
red onion quartered
1
-
fresh lime juice
1 tbsp.
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cumin
1 tsp.
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yellow or red bell pepper seeded, quartered
1
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flank steak
1.5 pounds
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portobello mushrooms
2
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9-in. flour tortillas
8
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Kingsford® Honey Jalapeno Mesquite Barbecue Sauce
0.25 cup
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KC Masterpiece® Garlic & Herb Marinade
0.5 cup
-
sour cream
-
lime wedges
-
fresh cilantro
Meals & Dishes: Main CourseMain Ingredient: SteakMeals & Dishes: DinnerMain Ingredient: BeefCooking Method: GrilledCredit: KingsfordMain Ingredient: VegetablesRegion: Southwest
For safe meat preparation, reference the USDA website.
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