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Featured Recipe
Classic
Fajitas
Gather family with
the aroma of lime-marinated flank steak, an ideal
cut for serving large groups.
It's flavorful, nutritious and affordable, plus
guests can customize their own Classic Fajitas
with seasonal sides, including homemade guacamole,
grilled onions and bell peppers.
Cook's Tip: Wrap tortillas in
heavy-duty foil and place on grid over medium,
ash-covered coals.
Grill 5 minutes or until warm, turning occasionally.
Keep warm until ready to serve.
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Ingredients: |
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1 |
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beef flank or skirt
steak (1-1/2 pounds) |
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2 |
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small onions, cut into 1/2-inch
slices |
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2 |
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medium green bell peppers, cut into
quarters |
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12 |
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small flour tortillas (6 to 7-inch
diameter), warmed |
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Salt and pepper |
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Prepared guacamole (optional) |
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Marinade:
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1 |
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package (about 1.25 ounces) fajita
seasoning mix |
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1/4 |
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cup water |
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2 |
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tablespoons fresh lime juice |
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Instructions: |
- Combine marinade ingredients in
small bowl. Place beef steak and
marinade in food-safe plastic bag; turn
steak to coat. Close bag securely and
marinate in refrigerator 6 hours or as
long as overnight, turning occasionally.
- Remove steak from marinade; discard
marinade. Place steak in center of grid
over medium, ash-covered coals; arrange
onions and bell peppers around steak.
Grill flank steak, uncovered, 17 to 21
minutes (skirt steak 10 to 13 minutes)
for medium rare to medium doneness,
turning occasionally. Grill vegetables
13 to 16 minutes or until crisp-tender,
turning occasionally.
- Carve flank steak lengthwise in
half, then crosswise into thin slices.
(Carve skirt steak diagonally across the
grain into thin slices.) Cut bell
peppers into 1/2-inch strips; coarsely
chop onions. Place steak slices on
tortillas; top with vegetables. Season
with salt and pepper, as desired. Serve
with guacamole, if desired.
Makes 6 servings.
Nutrition
information per serving using flank:
365 calories; 11 g fat (4 g saturated fat; 5
g monounsaturated fat); 42 mg cholesterol; 1154 mg
sodium; 36 g carbohydrate; 3.2 g fiber;
29 g protein; 9.1 mg niacin; 0.7 mg vitamin B6; 1.4
mcg vitamin B12; 3.6 mg iron; 40.0 mcg selenium; 4.8
mg zinc. Nutrition information per serving
using skirt steak: 405 calories;
17 g fat (6 g saturated fat; 9 g monounsaturated
fat); 49 mg cholesterol; 1186 mg sodium; 36 g
carbohydrate; 3.2 g fiber; 26 g protein; 6.0 mg
niacin; 0.6 mg vitamin B6;
3.7 mcg vitamin B12; 4.4 mg iron; 28.8 mcg selenium;
5.3 mg zinc.
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