Classic
Fajitas Recipe 6 Servings
Ingredients
- 1 beef flank or skirt steak (1
1/2 pounds)
- 2 small onions, cut into
1/2-inch slices
- 2 medium green bell peppers, cut
into quarters
- 12 small flour tortillas (6 to
7-inch diameter), warmed
- Salt and pepper
- Prepared guacamole (optional)
Marinade:
- 1 package (about 1.25 ounces) fajita
seasoning mix
- 1/4 cup water
- 2 tablespoons fresh lime juice
Preparation
Combine marinade ingredients in small
bowl. Place beef steak and marinade in food-safe plastic bag; turn steak
to coat. Close bag securely and marinate in refrigerator 6 hours or as
long as overnight, turning occasionally.
Remove steak from marinade; discard
marinade. Place steak in center of grid over medium, ash-covered coals;
arrange onions and bell peppers around steak. Grill flank steak,
uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium
rare to medium doneness, turning occasionally. Grill vegetables 13 to 16
minutes or until crisp-tender, turning occasionally.
Carve flank steak lengthwise in half,
then crosswise into thin slices. (Carve skirt steak diagonally across
the grain into thin slices.) Cut bell peppers into 1/2-inch strips;
coarsely chop onions. Place steak slices on tortillas; top with
vegetables. Season with salt and pepper, as desired. Serve with
guacamole, if desired.
Nutrition information per
serving using flank: 365 calories; 11 g fat (4 g saturated fat; 5 g
monounsaturated fat); 42 mg cholesterol; 1154 mg sodium; 36 g
carbohydrate; 3.2 g fiber; 29 g protein; 9.1 mg niacin; 0.7 mg vitamin
B6; 1.4 mcg vitamin B12; 3.6 mg iron; 40.0 mcg selenium; 4.8 mg zinc.
Nutrition information per serving using skirt steak: 405 calories; 17 g
fat (6 g saturated fat; 9 g monounsaturated fat); 49 mg cholesterol;
1186 mg sodium; 36 g carbohydrate; 3.2 g fiber; 26 g protein; 6.0 mg
niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 4.4 mg iron; 28.8 mcg
selenium; 5.3 mg zinc.
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