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Wednesday, May 26, 2010

Beef Fajitas

I found this recipe while flipping through The Best of Cooking Light.  I knew we had some steak in the freezer and some peppers to use up.  This was easy and delicious.  It was great as a weeknight meal because you can prep and marinate everything the night before so it just needs to be cooked and assembled (and eaten!) that day.  I found the marinade really flavorful.  The original recipe was for beef and chicken, but we just used beef.  We had plenty leftover and used the leftover beef and veggies for quesadillas, or you could make them up into burritos too. 

Beef Fajitas  
adapted from The Best of Cooking Light

Yield: 8 servings (serving size: 2 fajitas)


1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

1 (1-pound) flank steak
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs



  • To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
  • To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. 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. 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.
  • Prepare grill.
  • Remove steak from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
  • Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak diagonally across the grain into thin slices. Place the steak and vegetables on a serving platter; drizzle with reserved marinade.
  • Arrange about 1 ounce steak, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

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