Cooking Light Beef Fajitas |
|
 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I made these last night and they are WONDERFUL. This does not include, cheese, sour cream or any sides. Ingredients:
1/4 cup olive oil |
1 teaspoon lime rind, grated |
2 1/2 tablespoons lime juice |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon fresh coarse ground black pepper |
3 garlic cloves, minced |
1 (14 1/4 ounce) can low sodium beef broth |
1 (3/4 lb) flank steak |
1 red bell pepper, each cut into wedges |
1 green bell pepper, each cut into wedges |
1 large sweet onion, cut into wedges |
8 (6 inch) fat free tortillas |
1 cup salsa |
1/2 cup chopped fresh cilantro |
skewer |
Directions:
1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
2. To prepare fajitas, trim fat from steak and cut against the grain into strips. Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
3. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
4. Prepare grill.
5. Remove steak from bag; discard marinade.
6. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.
7. Place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.
8. Wrap tortillas in a damp paper towel and microwave until soft.
9. Bring reserved marinade to a boil.
10. Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
11. Serve the meat and veggies with the flour tortillas and let people make their own fajitas. Pass chopped cilantro.
|
|