| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Beef, Entrees, From the gr, Mexican |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Lean flank steak |
| 1 |
md |
Red bell pepper; quartered and seeded |
| 1 |
md |
Green bell pepper; quartered and seeded |
| 1 |
md |
Yellow bell pepper; quartered and seeded |
| 4 |
|
Plum tomatoes; cut in half |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Lime juice; divided |
| 3/4 |
ts |
Salt |
| 3 |
|
Cloves garlic; minced and divided |
| 1 1/2 |
ts |
Chili powder |
| 1 |
md |
Red onion; cut into 1/4 " slice |
|
|
Cooking spray |
| 8 |
|
6-1/2-inch flour tortilla |
| 4 |
tb |
Sour cream; fat free |
INSTRUCTIONS
Trim fat from steak and set aside. Combine bell pepper pieces, tomato
halves, 1 tbs lime juice, 1 tbs worchestershire sauce, 1/4 tsp salt
and half of minced garlic in a large bowl. Toss gently and set aside.
Combine remaining lime juice and worchestershire, 1/4 tsp salt,
remaining minced garlic and flank steak in a large zip top plastic
bag; seal bag and marinate in refrigerator at least 30 minutes.
Remove steak from bag, reserving marinade. Rub chili powder evenly
over steak, and set aside. Remove bell pepper pieces and tomato
halves from bowl, reserving marinade. Set tomatoes aside. Prepare
grill. Place seak, pepper pieces, tomato halves and onion slices on
grill rack coated with cooking spray. Grill tomato halves 3 minutes
on each side. Grill steak five minutes on each side or until desired
degree of doneness, basting occasionally with reserved marinade.
Grill bell pepper pieces and onions six minutes on each side or until
tender, basting occasionally with reserved marinade. remove steak and
vegetables from grill. Let steak stand five minutes; cut steak
diagonally across grain into thin slices. Cut bell pepper pieces into
1/4 inch slices and cut onion slices in half. Sprinkle remaining 1/4
tsp salt over vegetables. Heat flour tortillas according to package
directions. Place two tortillas on each of four plates. Divide steak,
bell pepper and onion evenly amoung tortillas. Top each fajita with
1/2 tomatoe and 1/12 tsp fat free sour cream. Serve warm
Recipe by: Weight Watchers Magazine 8/99
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jul 06,
1999, converted by MM_Buster v2.0l.
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