1 1/2 lb. flank steak
queso fresco cheese
Goya Yellow Rice
1/4 c. olive oil
1 tsp. grated lime rind
2 1/2 T. fresh lime juice
2 T. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
2 garlic cloves, minced
1 (14.5 oz) can low-salt beef broth
- Score steak and combine with 1 1/2 c. marinade in a large plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, red and green peppers, and onions in a plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Then when you are ready to eat, start your grill to cook your meat to your liking. Then in a skillet, cook your veggies to your liking.
- While veggies are cooking, start your rice. Cook everything until all is cooked. Serve.
These are the tortillas we use when we make fajitas! Yumm-O! These definitely make your fajita experience!
This is the Goya rice we use. We don't have it often, but when I can find it and buy it, the girls LOVE IT!