Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup Cilantro, fresh chopped1 tsp Chili powder2 tbsp Cumin seed1 tsp Pepper, red or cayenneJuice of 1 Lime2 tbsp. Extra Light Olive Oil16 oz. Flank steak or London broilOnions, raw, 1 medium (2-1/2" dia)Green Peppers (bell peppers), 1 cup, strips Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" dia) 1 tbsp.Extra Light Olive Oil to season skillet or brush on grill
Serving size:3 oz. of meat and as many veggies as you wish
mix cilantro, lime juice, chili powder, cumin, crushed red pepper flakes and 2 tbsp. olive oil in a bowl with a tightly sealable lid or a Quart size Ziplock bag. Add Flank steak or London broil and shake until well covered. Marinade at least 30 minutes. The longer it marinades, the better.
Remove meat from container or bag and place in hot skillet, or grill with 1 tbsp Extra Virgin Olive oil, and cook to a medium.
Wash and cut peppers into strips, removing the vein and seeds from inside. Peal onion and cut into strips. Remove meat from skillet and set a side. Add peppers and onions to the skillet and fry until onions are almost translucent. Can fry them until veggies get like grill marks.
As veggies are cooking, slice the meat thinly. I'll add the meat to the peppers and onions when they are just about done so the meat will soak up some of the flavors.
Remove veggies and meat from skillet or grill. You are ready to enjoy!
I enjoy using a whole wheat tortilla wrapping 3 oz. of the meat and a scoop of the pepper and onions. Sometimes, I'll top it with sausa and a small scoop of fat free sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMS4FISHIN.
mix cilantro, lime juice, chili powder, cumin, crushed red pepper flakes and 2 tbsp. olive oil in a bowl with a tightly sealable lid or a Quart size Ziplock bag. Add Flank steak or London broil and shake until well covered. Marinade at least 30 minutes. The longer it marinades, the better.
Remove meat from container or bag and place in hot skillet, or grill with 1 tbsp Extra Virgin Olive oil, and cook to a medium.
Wash and cut peppers into strips, removing the vein and seeds from inside. Peal onion and cut into strips. Remove meat from skillet and set a side. Add peppers and onions to the skillet and fry until onions are almost translucent. Can fry them until veggies get like grill marks.
As veggies are cooking, slice the meat thinly. I'll add the meat to the peppers and onions when they are just about done so the meat will soak up some of the flavors.
Remove veggies and meat from skillet or grill. You are ready to enjoy!
I enjoy using a whole wheat tortilla wrapping 3 oz. of the meat and a scoop of the pepper and onions. Sometimes, I'll top it with sausa and a small scoop of fat free sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMS4FISHIN.
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 15.3 g
- Cholesterol: 42.0 mg
- Sodium: 434.3 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.4 g
- Protein: 17.3 g
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