Recipe Download Options
Total Recipe Time: 40 to 45 minutes
Marinade Time: 6 hours or overnight
Makes 6 servings
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)
1 package (about 1.25 ounces) fajita seasoning mix
1/4 cup water
2 tablespoons fresh lime juice
|1.||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.
|2.||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.
|3.||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.
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.