Beef Fajitas with Cilantro Sauce Recipe
- 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
- 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.
1 fajita with 1/4 cup sauce (calculated without optional ingredients) equals 265 calories, 10 g fat (2 g saturated fat), 49 mg cholesterol, 291 mg sodium, 23 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.