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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 8 |
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Found this recipe on and adapted it slightly. This has incredible flavor and is a wonderful twist on Fajita Night at our house. Ingredients:
1 lb penne pasta, uncooked |
1 lb lean steak |
1 1/4 cups tomato juice, divided |
1/4 cup lime juice |
3 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon vegetable oil |
1 green bell pepper, seeded and cut into thin strips |
1 red bell pepper, seeded and cut into thin strips |
1 yellow bell pepper, seeded and cut into thin strips |
1 cup thinly sliced yellow onion |
1 cup nonfat sour cream |
1 -2 jalapeno pepper, seeded and minced |
1 cup shredded reduced-fat cheddar cheese (optional) |
Directions:
1. Slice steak diagonally across grain into 1/4-inch strips.
2. Place steak in zip-top plastic bag.
3. Add 1/2 cup tomato juice, lime juice, garlic, cumin and red pepper flakes.
4. Marinate in refrigerator at least 4 hours.
5. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
6. Coat a large skillet with cooking spray; add oil and place over high heat until hot enough to sizzle.
7. Add steak and cook 3 minutes or until done to taste. Remove steak from skillet and keep warm.
8. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.
9. When pasta is done, drain well. Place in a large bowl.
10. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss.
11. Add Salt and pepper to taste. Serve immediately.
12. NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.
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