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Classic Fajitas

Recipe

Nutritional Info

Reviews (1)

Marinade time: 6 hours or overnight Total recipe time: 40 to 45 minutes Makes 6 servings

Ingredients

1 beef flank or skirt steak (1-1/2 pounds)
2 small onions, cut into 1/2-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas (6 to 7-inch diameter), warmed
Salt and pepper
Prepared guacamole (optional)

Marinade:

1 package (about 1.25 ounces) fajita seasoning mix
1/4 cup water
2 tablespoons fresh lime juice

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, covered, 11 to 16 minutes (over medium heat on pre-heated grill, 16 to 21 minutes); skirt steak 7 to 12 minutes (8 to 12 minutes on gas grill) for medium rare (145°F) to medium (160°F) 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.

Nutritional Information Per Serving

Nutrition information per serving, using flank steak: 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; 4 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron and zinc; and a good source of fiber.

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 mg niacin; 0.6 mg vitamin B₆; 3.7 mcg vitamin B₁₂; 4.4 mg iron; 28.8 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Reviews

	Reviewed by AMColeman on 3/21/09 Another recipe that even the finickiest eaters in the family loved.