|
Fajita Inferno
Courtesy of CanolaInfo
Servings: 4
Prep Time: n/a Cook Time: 11 Min. Marinate: 8 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 1 lime, juice and finely grated rind
+ 1/2 c. finely chopped pickled banana pepper (125 mL) + 2 Tbsp. pickled banana pepper liquid (30 mL) + 2 Tbsp. Worcestershire sauce (30 mL) + 2 cloves garlic, minced + 1 to 2 drops Tabasco sauce + 1 lb. beef flank, inside round or sirloin steak (500 g) + 1 medium onion, cut into strips + 1 sweet red or yellow pepper, cut into strips + 1 Tbsp. canola oil (15 mL) + 1 tsp. chili powder (5 mL) + 4 whole wheat pitas + salsa of your choice What to do:
1. Combine grated rind and juice from lime, banana peppers and liquid, Worcestershire, 1 clove garlic and the Tabasco sauce in large sealable freezer bag.
2. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours. Discard marinade. 3. Grill steak using medium-high heat 3 to 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain. 4. Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Sauté over medium heat for 5 minutes, stirring occasionally. 5. Tuck steak and vegetables into warm pitas and top with salsa of your choice. * Recipe courtesy of CanolaInfo. Nutritional information:
Calories: 320; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 27g; Fiber: 5g; Protein: 29g; Sodium: 340mg;
|
