| |
| INGREDIENTS |
| 4 |
cloves garlic, minced |
| 2 tbsp. |
freshly squeezed lime juice |
| 1 tbsp. |
Worcestershire sauce |
| 2 tbsp. |
ground cumin |
| 1 tsp. |
chili powder |
| 2 lb. |
sirloin steak, trimmed of all fat |
| |
olive oil cooking spray |
| 3 |
peppers, 1 each yellow, red and green, cut into thin strips |
| 1 |
large red onion, sliced thinly |
| 3 |
cloves garlic, minced |
| 12 |
(7-inch) flour tortillas, warmed according to pkg. directions |
|
|
|
| RECIPE |
- Combine the first five ingredients for the marinade in a shallow dish. Place the steak in the marinade, cover and refrigerate overnight or for at least 6 hours, turning steak twice.
- Start the grill or preheat the broiler.
- Remove the steak from the marinade and grill or broil for 2-4 minutes per side for medium-rare. Transfer steaks to a carving board and let rest for 10 minutes.
- While steak is resting, lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Add the peppers, onion, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Slice the steak very thin across the grain. Arrange the steak slices and pepper-onion mixture on a large heated serving platter with rolled up warm tortillas alongside.
- Serve immediately with Black Bean and Corn Relish (recipe to follow).
Enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 fajitas
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
228 |
|
| Total Fat |
3 g |
|
| Sodium |
383 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
|
| Protein |
20 g |
|
|
|
