Flaming Fajitas |
By grilling the steak, vegetables and flatbreads, this entire meal is cooked in the great outdoors. Serve with salsa. Makes 4 servings.
Preparation: 15 minutes
Marinating:12 to 24 hours
Cooking: 11 minutes
Ingredients
- Finely grated rind and juice of 1 lime
- 1/2 cup (125 mL) finely chopped pickled jalapeño peppers plus 2 tbsp (30 mL) reserved juice
- 2 tbsp (30 mL) Worcestershire sauce
- 2 cloves garlic, minced
- 1 lb (500 g) beef marinating steak (e.g. flank, inside round or sirloin tip), 3/4 inch (2 cm) thick
- 1 onion, cut into strips
- 1 sweet red pepper, cut into strips
- 1 tbsp (15 mL) vegetable oil
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 4 Greek pitas
Directions
1. Combine lime rind and juice, jalapeños and reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate for 12 to 24 hours.
2. Discard marinade. Grill steak over medium-high heat for 6 to 8 minutes for rare, turning only once with tongs. Let stand for 5 minutes; slice thinly across the grain.
3. Meanwhile, toss together onion, red pepper, oil, remaining garlic, chili powder and cumin; grill in grilling basket over medium-high heat for 5 minutes, tossing occasionally. Tuck steak and vegetables into warm pitas.
Per Serving: 354 Calories, 31 g protein, 8 g fat, 39 g carbohydrate
Recipe and image as courtesy of www.beefinfo.org.
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kristine | June 27, 2010 at 7:08 pm - §
I tried this recipe.....it was a big hit with our family...soooo yummy!