Tequila-Marinated Beef-and-Pepper Fajitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with refried beans and yellow rice, and top with salsa, fat-free sour cream, and guacamole. Ingredients:
1/4 cup tequila |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon worcestershire sauce |
1 teaspoon ground cumin |
1/2 teaspoon vegetable oil |
1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
1 pound flank steak |
1 green bell pepper, cut into 4 wedges |
1 red bell pepper, cut into 4 wedges |
4 (1/4-inch-thick) slices red onion |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
4 (8-inch) fat-free flour tortillas |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.
2. Sprinkle bell peppers and onion with salt and pepper.
3. Heat a large grill pan coated with cooking spray over medium-high heat. Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once. Remove the bell peppers and onion, and keep warm. Add the steak, and cook for 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
4. Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.
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