Beef Fajitas
Straight off the grill and right into a tortilla - that's the way to eat fajitas! If you want them to sizzle like in the restaurant, cook the peppers and onions in a very hot cast iron skillet and just before serving add the sliced beef to the pan and squeeze a fresh lime over the meat, onions and peppers. Handle the pan very carefully as it will be very hot.
You can be rather creative with fajitas and the garnishes. Guacamole, lettuce, and tomatoes all perfectly compliment a hot fajita. Serve with a side of rice and beans for a complete meal.
Ingredients:
- 18 ounces beef flank steak fat removed
- 6 8-inch flour tortillas
- 1 Tablespoon cooking oil
- 1 cup thin strips of red or green bell pepper
- 1/2 cup onion thinly sliced into rings
- 3/4 cup chopped tomato
- 1 Tablespoon lime juice
- 6 teaspoons reduced fat Monterey Jack cheese (divided -1 teaspoon per fajita)
- Guacamole - optional
- Salsa
- Sour cream
- Lime wedges - optional
- 1 Tablespoon Fajita Seasoning
Instructions:
- Preheat grill to medium high heat
- Trim fat from meat and sprinkle both sides of meat with 2 teaspoons of the fajita seasoning
- Put meat on grill about 3-5 minutes each side - check for doneness
- Remove beef from grill and let stand for 5 minutes
- Thinly slice steak across the grain into bite-size strips
- Wrap tortillas tightly in foil
- Heat in a 350 degree F oven about 10 minutes or until heated
- In a 12-inch cast iron skillet heat 1 tablespoon of the oil over medium-high heat
- Add sweet pepper, onion and remaining 1 teaspoon seasoning
- Cook and stir about 3-4 minutes or until crisp-tender
- Add sliced beef to onions and peppers
- Cook and stir for 1 minute or until heated through
- Remove skillet from heat and drizzle with lime juice
- Fill warm tortillas with meat mixture
- Top meat mixture with cheese, guacamole, salsa and sour cream - optional
- Roll up tortillas
- Serve with lime wedges