NEXT RECIPE >

Beef Fajitas with Cilantro Sauce Recipe
Beef Fajitas with Cilantro Sauce Recipe photo by Taste of Home
Next Recipe

Beef Fajitas with Cilantro Sauce Recipe

Read Reviews
2 2 1
Publisher Photo
“I found this recipe in the newspaper and made some variations,” says Rebecca Sodergren of Wichita Falls, Texas. “The jalapeno pepper gives just the slightest bit of zing to the otherwise cool, refreshing sauce.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES: 8 servings

Ingredients

  • 4 tablespoons lime juice, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon hot pepper sauce
  • 1 beef top sirloin steak (1-1/2 pounds)
  • 1-1/2 cups fat-free plain yogurt
  • 1/2 cup fresh cilantro leaves
  • 1 jalapeno pepper, seeded
  • 2 large green peppers, halved
  • 2 large onions, thickly sliced
  • 8 flour tortillas (6 inches), warmed
  • Shredded lettuce, tomato wedges and sliced ripe olives, optional

Nutritional Facts

265 calories: 1 piece, 10g fat (2g saturated fat), 49mg cholesterol, 291mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 22g protein Diabetic Exchanges: 1 starch, 2 lean meat 1 vegetable

Directions

  1. In a large resealable plastic bag, combine 3 tablespoons lime juice, 2 tablespoons oil, thyme and hot pepper sauce. Add the beef; seal bag and turn to coat. Refrigerate for at least 2 hours.
  2. For sauce, place the yogurt, cilantro, jalapeno and remaining lime juice in a blender; cover and process until smooth. Transfer to a small bowl; refrigerate until serving. Brush green peppers and onions with remaining oil; set aside.
  3. Drain and discard marinade. Grill beef, uncovered, over medium-hot heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
  4. Meanwhile, grill green peppers and onions, uncovered, over medium-hot heat for 5 minutes on each side or until crisp-tender. Cut into strips; spoon onto tortillas. Top with sliced beef. Serve with cilantro sauce. Garnish with lettuce, tomatoes and olives if desired. Fold in sides. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef Fajitas with Cilantro Sauce in Taste of Home December/January 2006, p52

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for Beef Fajitas with Cilantro Sauce

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
katlaydee3
Reviewed Mar. 17, 2014

"This was edible but not great. I found the sauce to be very sour which must have been from the yogurt since I love cilantro. I won't be making it again."

MY REVIEW
katlaydee3
Reviewed Mar. 17, 2014

"This was edible but not great. I found the sauce to be very sour which must have been from the yogurt since I love cilantro. I won't be making it again."

Loading Image