Steak Fajitas

Taco night is a popular theme in my house, but I wanted to try something without having to use a pre-made mix.

INGREDIENTS

 Marinade:
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

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large 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 fresh arugula

 

DIRECTION

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

Fajita (1) Fajita (2)

Trim fat and clean meat, if having steak – score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and/or chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

Fajita (3)Fajita (4)

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 – In my case, my Cast Iron Griddle.

Fajita (5)Fajita (7)

Remove meat from bag; discard marinade. Remove vegetables from bag.  Place steak, chicken, and/or vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Since I am using my Cast Iron – I will cook the veggies first and place them in a bowl in a low heat oven to keep warm.

Warm up tortillas either in microwave or oven.  Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter. I added some of my favorite BBQ Sauce to add some sauciness and flavor to my fajitas!

 Fajita (9)

Arrange about 1 ounce steak, about 1 ounce chicken, 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 arugula. Fold sides of tortilla over filling.

 

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