Steak Fajitas


Who says you can't do freezer cooking in the summertime? This pre-marinated entree can be pan-seared or grilled outdoors. Pair it with refried beans for a hearty, easy meal.


1 pound
sirloin steak
2 tablespoons
lime juice
2 tablespoons
white wine vinegar
1 tablespoon
salad oil
1 teaspoon
oregano, dried
garlic cloves, crushed
flour tortillas
frozen vegetables, fajita mix
1⁄2 cup


Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.

Freeze. To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.

To prepare: Thaw steak in marinade. Remove steak and pan-sear in hot pan. Cook until medium rare; remove from pan. In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.

While vegetables are cooking, slice meat into thin slices against the grain. Add to cooked vegetables. Add salsa to meat and vegetables; heat through.

To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.