Beef and Pepper Fajitas
- Total Time
Increase the fun factor and let each person create his own wrap by serving bowls of tomato salsa, lime wedges, and sliced fresh or pickled jalapeño peppers.
fresh lime juice¼ cup(s)
olive oil2 tsp
garlic clove(s)2 clove(s), large, minced
table salt1 tsp
uncooked lean flank steak1 pound(s), trimmed of all visible fat
sweet red pepper(s)2 large, seeded and cut into 1/2- inch-wide strips
green pepper(s)1 large, seeded and cut into 1/2-inch-wide strips
uncooked red onion(s)1 large, sliced
jalapeño pepper(s)2 medium, to 1, seeded and finely chopped (wear gloves to prevent irritation)
fat free flour tortilla(s)4 medium, (8-inch)
- Combine the lime juice, oil, garlic, and 1/2 teaspoon of the salt in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
- Spray the grill rack with nonstick spray; prepare the grill.
- Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeño pepper; keep warm.
- Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Grill the tortillas until browned in spots, about 1 minute on each side. Transfer to a basket.
- Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak and about 1 cup of the vegetables. Or serve the tortillas in a basket and arrange the meat and vegetables on a platter, then let each person assemble his own fajita. Yields 1 fajita per serving.