Serve these fajitas with Mexican rice and pinto beans!
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1-1/2 teaspoons grated lemon peel
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon pepper
1 beef flank steak (about 3/4 pound), cut into thin strips
3 green onions, thinly sliced
4 flour tortillas (8 inches)
~In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder, and pepper. Place half in a resealable plastic bag. Cover and refrigerate remaining marinade.
~Add meat to bag. Seal and turn to coat. Refrigerate for 4 to 8 hours. Drain and discard marinade.
~In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness.
~Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa. Fold sides over meat mixture.
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