- 1 beef flank or skirt steak (1-1/2 lbs)
- 2 small onions, cut into 1/2-inch slices
- 2 medium green bell peppers, cut into quarters
- 12 small corn or flour tortillas (5 to 6 inch diameter), warmed
- salt & pepper to taste
- 1 package (about 1.25 oz) fajita seasoning mix
- 1/4 cup water
- 2 tablespoons fresh lime juice
- prepared guacamole
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.
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.
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 per serving, using flank steak: 365 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 42 mg cholesterol; 1154 mg sodium; 36 g carbohydrate; 3.2 g fiber; 29 g protein; 9.1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.6 mg iron; 4 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of fiber.
Nutrition information per serving, using skirt steak: 405 calories; 17 g fat (6 g saturated fat; 9 g monounsaturated fat); 49 mg cholesterol; 1186 mg sodium; 36 g carbohydrate; 3.2 g fiber; 26 g protein; 6 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 4.4 mg iron; 28.8 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.