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Steak and Portobello Fajitas (Grilled)

Make Steak and Portobello Fajitas (Grilled) at home with Cumin, Fresh Lime Juice, Flank Steak, Portobello Mushrooms, and Green Bell Pepper Seeded And Quartered. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tbsp
• 1 1/2 lb
• 2
• 1
• 1
• 1
• 1/4 cup

Method (preview)

1. 1

   Both the steak and veggies go into a simple-to-prepare marinade, then onto the grill for a quick cook before serving on warmed tortillas.

2. 2

   Place KC Masterpiece� Garlic & Herb Marinade*, cumin and lime juice in a large, resealable plastic bag.

3. 3

   Add steak, mushrooms, peppers and onions and shake bag to coat ingredients.

4. 4

   Refrigerate until ready to grill, up to 4 hours.

5. 5

   Prepare grill for medium-hot cooking. Drain marinade from bag and discard.

6. 6

   Cook steak until browned on both sides, 5 minutes per side.

7. 7

   Cook mushrooms, peppers and onion 4 minutes per side or until lightly browned and softened.

8. 8

   Slice steak and vegetables and keep warm.

9. 9

   Using tongs, heat tortillas quickly over grill.

10. 10

    Fill warm tortillas with meat and vegetables, drizzle with KC Masterpiece� Mesquite Barbecue Sauce and serve with accompaniments as desired.

11. 11

    Prep time: 15 minutes. Cook time: 20 minutes.

12. 12

    Servings: 4

13. 13

    Brought to you by Kingsford� and KC Masterpiece�.

14. 14

    If you want to make your own marinade try

15. 15

    Combine all ingredients and mix well.

16. 16

    Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well).

17. 17

    Refrigerate overnight or up to 24 hours.

18. 18

    Contributed to the FareShare Gazette by Art; 22 June 2012. www.fareshare.net