Ingredients for Barley Over The Border Fajitas
- some thinly sliced flank steak
- some red wine vinegar
- some olive oil
- some lemon juice
- some lime juice
- not specified in recipe
- not specified in recipe
- some onion powder
- some salt
- not specified in recipe
- some warmed flour tortillas
- some bell pepper strips
- some onion pieces
- some of your favorite salsa
- sufficient water for soaking
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How to Make Barley Over The Border Fajitas
- In a large gallon-sized resealable bag, combine thinly sliced flank steak with red wine vinegar, olive oil, lemon juice, lime juice, onion powder, and salt. Marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Soak mesquite wood chips and wooden skewers in water for at least 30 minutes.
- Thread onion pieces and bell pepper strips onto soaked wooden skewers.
- Preheat grill to medium-high heat. Add soaked mesquite chips to the grill to create smoke.
- Remove steak from marinade and place on the preheated grill.
- Grill steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
- While steak grills, place onion and pepper skewers on the grill. Brush with olive oil.
- Grill onion and pepper skewers, turning frequently, until tender and slightly charred (about 8-10 minutes).
- Remove steak and skewers from grill. Let steak rest for 5 minutes before slicing against the grain.
- Slice the rested steak into strips.
- Serve grilled steak, onions, and peppers on warmed tortillas with your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
18g
Fat
29g
Carbs
8g
