Barley Over The Border Fajitas Recipe

Ingredients for Barley Over The Border Fajitas

• 1 lb flank steak, thinly sliced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Lime, Juice Of
• Garlic Powder
• Chili Powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• Chips
• Flour Tortillas
• 1 bell pepper (any color), cut into 1-inch strips
• 1 large onion, cut into 1-inch pieces
• Your favorite salsa, for serving

How to Make Barley Over The Border Fajitas

1. 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.
2. Soak mesquite wood chips and wooden skewers in water for at least 30 minutes.
3. Thread onion pieces and bell pepper strips onto soaked wooden skewers.
4. Preheat grill to medium-high heat. Add soaked mesquite chips to the grill to create smoke.
5. Remove steak from marinade and place on the preheated grill.
6. Grill steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
7. While steak grills, place onion and pepper skewers on the grill. Brush with olive oil.
8. Grill onion and pepper skewers, turning frequently, until tender and slightly charred (about 8-10 minutes).
9. Remove steak and skewers from grill. Let steak rest for 5 minutes before slicing against the grain.
10. Slice the rested steak into strips.
11. Serve grilled steak, onions, and peppers on warmed tortillas with your favorite salsa.