Grilled Beef Fajitas

A contact grill cooks the filling in a flash for fajitas that are bursting
with fresh flavors.

1/2 lb. boneless beef sirloin steak, cut into thin bite-size strips
2 slices (1/2 inch thick) large onion, separated into rings
1/2 medium green bell pepper, cut into thin bite-size strips
2 Tbsp fajita seasoning
2 Tbsp lime juice
4 flour tortillas for burritos (8 inch) (from 11.5 oz. pkg.)
4 Tbsp sour cream
4 Tbsp salsa

Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or
resealable food-storage plastic bag, mix steak, onion, bell pepper and
fajita seasoning; stir or turn bag to coat.
When grill is heated, place steak and vegetables on bottom grill surface,
spreading evenly; close grill. Cook 4 to 6 minutes or until steak is
desired doneness and vegetables are crisp-tender. Place steak and
vegetables on plate; drizzle with lime juice.
Spoon steak and vegetables down center of each tortilla. Top each with
sour cream and salsa. Bring sides of each tortilla up over filling; press
to seal.
Clean grill by carefully wiping with damp paper towel. Place 2 filled
tortillas on hot grill; close grill. Cook about 1 minute or until
tortillas are heated. Repeat with remaining filled tortillas.

Makes 4 fajitas, 2 servings.

Jenn B In SWMO





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