Classic Fajitas
Got a hankering for beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 9
Ingredients
Marinade:
Preparation
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Step 1
Combine marinade ingredients in small bowl. Place beef Steak and marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Remove Steak from marinade; discard marinade. Place Steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around Steak. Grill Flank Steak, covered, 11 to 16 minutes (over medium heat on pre-heated grill, 16 to 21 minutes); Skirt Steak 7 to 12 minutes (8 to 12 minutes on gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
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Step 3
Carve Flank Steak lengthwise in half, then crosswise into thin slices. (Carve Skirt Steak diagonally across the grain into thin slices.) Cut bell peppers into 1/2-inch strips; coarsely chop onions. Place Steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.
Nutrition Information
365 Calories
4g SAT FAT
29g PROTEIN
3.6 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 365 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 42 mg Cholesterol; 1154 mg Sodium; 36 g Total Carbohydrate; 3.2 g Dietary Fiber; 29 g Protein; 3.6 mg Iron; 9.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 4 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, and Zinc; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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