Steak Fajitas
This recipe flavors lean skirt steak with citrus, garlic, and chile. The meat is grilled, then piled into a soft flour tortilla and topped with all your favorite fixings.
Servings:
Makes 6 servings. (Nutrition facts are based on per serving without Pico de Gallo or Sour Cream.)
Ingredients
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MARINADE
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1 tablespoon grated orange peel
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1 tablespoon grated lemon peel
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1/3 cup fresh orange juice
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1/4 cup fresh lemon juice
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1 tablespoon chopped garlic
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1 tablespoon ground chile de arbol* or chili powder
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1/2 teaspoon salt
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2 pounds skirt or flank steak
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6 soft flour tortillas, warmed
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Pico de Gallo (see main menu page), optional
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Sour cream, optional
Directions
Make marinade
/I>Combine all ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
Meanwhile, heat grill. Remove steak from refrigerator and let stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until an instant-read meat thermometer inserted in center of steak registers 135 degrees F. for medium-rare. Transfer to cutting board and slice. Divide and fill warm tortillas with steak, Pico de Gallo and sour cream, if desired. Makes 6 servings. (Nutrition facts are based on per serving without Pico de Gallo or Sour Cream.)
Available from Mo HottaMo Betta, 800-462-3220.
Nutrition information
Calories 370, Total Fat 16.5 g, Saturated Fat 6.5 g, Cholesterol 75 mg, Sodium 359 mg, Carbohydrate 21 g, Fiber 1 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Steak and Pepper Fajitas
Whether you grill or broil these fajitas, they soon will be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.
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