- 2 wooden skewers, soaked in water for 30 minutes
- 1/3 cup CRISCO® Oil
- 1/3 cup balsamic vinegar
- 2 teaspoons salt
- 1/4 cup fresh lime juice
- 2 pounds flank steak
- 2 onions, peeled, cut into 8 wedges each
- 2 1/2 teaspoons coarsely ground black pepper
- 18 flour tortillas
- Tomato Lime Salsa:
- 1 cup seeded, finely chopped tomatoes
- 1/3 cup seeded, finely chopped cucumber
- 1 medium avocado, peeled, pitted and chopped
- 1 tablespoon jalapeno, seeded and chopped
- 1 tablespoon grated lime zest
- 1 tablespoon fresh lime juice
- 1 garlic clove, finely chopped
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons chopped fresh mint
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Sour cream
- Lime wedges
- Prepare grill.
- Directions for Peppered Steak Fajitas: Stir together CRISCO(R) Oil, balsamic vinegar, salt and lime juice in shallow dish.
- Add steak and onion wedges; marinate at room temperature for 10 minutes, turning once.
- Remove steak from marinade; pat dry and rub with coarsely ground black pepper; sprinkle with salt to taste.
- Grill onions on medium-hot grill, turning occasionally, until tender, about 16 to 20 minutes.
- Add steak to grill after onions have been cooking for about 10 minutes. Cook 6 to 10 minutes total for medium-rare.
- Transfer to cutting board. Let stand 5 minutes before cutting across grain into thin slices.
- Place tortillas directly on grill rack, while steak is resting. Turn once, until puffed slightly and browned in spots, about 1 minute total.
- Tomato Lime Salsa: Place all the ingredients in a glass bowl and mix well. Let stand for 30 minutes. Taste and adjust salt and pepper. Refrigerate until needed.
- Serve at room temperature, using slotted spoon to drain excess liquid. Salsa can be made ahead, covered and refrigerated for up to 1 day.
- Serve steak, onions, salsa and sour cream wrapped in tortillas. Garnish with lime wedges.