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Nutrition Facts
Serving Size 1 fajitas 189g Recipe makes 6 fajitas) The following items or measurements are not included below: 2 tablespoons white wine vinegar 1 package mixed vegetables
Calories 426
Calories from Fat 241		(56%)
Amount Per Serving		%DV
	Total Fat 26.8g	41%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 376mg		15%
Potassium 633mg		18%
Total Carbohydrate 21.3g		7%
	Dietary Fiber 3.9g	15%
	Sugars 2.1g
Protein 25.0g		50%
how is this calculated?

Freeze Ahead Steak Fajitas

Recipe #51115 | 25 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tish
Jan 13, 2003

Here is an organized way to get a wonderfully easy dinner together in record time.

6 fajitas (change servings and units)

Ingredients

1 lb sirloin steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomato, cut into cubes
fresh cilantro

Directions

1
Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
2
Freeze.
3
To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
4
To prepare: Thaw steak in marinade.
5
Remove steak and pan-sear in hot pan.
6
Cook until medium rare; remove from pan.
7
In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
8
While vegetables are cooking, slice meat into thin slices against the grain.
9
Add to cooked vegetables.
10
Add salsa to meat and vegetables; heat through.
11
To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

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Featured Reviews for This Recipe

From: Chef #931083

On Oct 3, 2008

As my husband said, this is a keeper. Easy to prep ahead with the "bonus packs" of meat from the grocery for 2-3 meals. I used cumin instead of oregano. We don't care for pepper/frozen veggies and substituted 2 onions. I would recommend trimming any fat from the steak before you freeze it, but put a little in the ziplock in case you want to use it for "flavor" when pan searing. Excellent and easy recipe. Thanks!

0 people found this review helpful

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From: elpopstardo

On Nov 12, 2006

luvly grubly {very nice)

1 person found this review helpful

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From: canarygirl

On Jun 30, 2003

Awesome! I made these while camping. After the steak thawed slightly, I sliced it and threw it in a ziplock to marinate an hour more in the cooler. I used a mixture of red onion, red, green and orange peppers that I previously sliced. This meal came together in about 20 minutes on the camp stove! This will be in regular rotation on our camping trips. Thanks Tish!-

3 people found this review helpful

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From: hamlette

On Nov 19, 2003

YUM! I made this tonight - although I pre-sliced the meat and didn't marinate it (didn't read all of the instructions - oops!), I used the rest of the ingredients. I DID substitute pita bread for the fajitas, and everything was just delicioso!

2 people found this review helpful

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