Recipe of the Day: Beef Fajitas

- 2 pounds beef flank steak
- 1 (16-ounce) jar CHI-CHI’S® 16 oz Thick & Chunky Salsa Medium
- 1/4 cup Worcestershire sauce
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons firmly packed brown sugar
- 2 cloves garlic, minced
- 2 large onions, cut in half and halves thinly sliced
- 1 small green bell pepper, cut into quarters
- 1 small red bell pepper, cut into quarters
- 8 CHI-CHI’S® 6 inch Fajita, warmed


1) In shallow glass baking dish, place steak.

2) In small bowl, combine salsa, Worcestershire sauce, lime juice, oil, brown sugar and garlic; mix well. Pour over steak. Cover; refrigerate, turning occasionally, 4 hours or overnight.

3) Prepare grill for medium heat.

4) Remove steak from marinade; reserve marinade. Grill steak, onions and bell peppers, turning occasionally, 10 minutes or until steak is medium-rare and vegetables are tender and lightly charred.

5) In small saucepan, bring salsa mixture to a boil over medium-high heat; boil, stirring frequently, 2 minutes.

6) Thinly slice steak diagonally across grain. Cut bell peppers into strips. Place steak, bell peppers and onions in warm tortillas; drizzle with salsa mixture. Serve with beans, guacamole and cilantro, if desired.



Coupon: Save $1.00 off any 10 oz. bottle ofLea & Perrins Worcestershire Sauce, Click Here

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