Steak and Portobello Fajitas Print this recipe

Ingredients

• 1 green bell pepper, seeded and quartered
• 1 red onion, quartered
• 1 tablespoon fresh lime juice
• 1 teaspoon cumin
• 1 yellow or red bell pepper, seeded and quartered
• 1½ pounds flank steak
• 2 portobello mushrooms
• 8 (9-inch) flour tortillas
• Sour cream, lime wedges, fresh cilantro, for serving
• ¼ cup KC Masterpiece® Mesquite Barbecue Sauce
• ½ cup KC Masterpiece® Garlic & Herb Marinade

Instructions

1. Place KC Masterpiece® Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
2. Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
3. Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with KC Masterpiece® Mesquite Barbecue Sauce and serve with accompaniments as desired.

Credit

1. Kingsford