Marinated Steak & Pepper Fajitas Recipe
- 1/2 cup tequila or reduced-sodium beef broth
- 1/2 cup lime juice
- 4 garlic cloves, sliced
- 1 teaspoon grated lime peel
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 4 poblano peppers or medium sweet red peppers, halved and seeded
- 4 jalapeno peppers, halved and seeded
- 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
- 1-1/2 pounds beef skirt steaks or flank steak
- 8 whole wheat tortillas (8 inches), warmed
- 1/2 cup shredded Mexican cheese blend
- 1. In a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
- 2. Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let steaks stand 5 minutes.
- 3. Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese. Yield: 8 servings.
1 fajita equals 375 calories, 14 g fat (5 g saturated fat), 56 mg cholesterol, 325 mg sodium, 29 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.