Flaming Fajita's
By grilling the steak, vegetables and flatbreads, this entire meal can be cooked quickly on the barbecue in the great outdoors.
Flaming Fajitas
Finely grated rind and juice of 1 lime
125 ml ( 1/2 cup) finely chopped pickled jalapeno peppers plus 30 ml (2 tbsp) reserved juice
30 ml (2 tbsp) Worcestershire sauce
2 cloves garlic, minced
500 g (1 lb) beef marinating steak (flank, inside round or sirloin tip), 2 cm (3/4 inch) thick
1 each onion and sweet red pepper, cut into strips
15 ml (1 tbsp) vegetable oil
5 ml (1 tsp) chili powder
2 ml ( 1/2 tsp) ground cumin
4 Greek pitas
In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half the garlic. Pierce beef all over with fork and add to bag; seal and refrigerate for 12 to 24 hours.
Discard marinade. Grill steak over medium-high heat for 6 to 8 minutes for rare, turning only once with tongs. Let stand for 5 minutes; slice thinly across grain.
Meanwhile, toss together onion, red pepper, oil, remaining garlic, chili powder and cumin; grill in grilling basket over medium-high heat for 5 minutes, tossing occasionally. Tuck steak and vegetables into warm pitas.
Makes 4 servings.
Nutrients per serving: 354 calories, 31 g protein, 8 g fat, 39 carbohydrates.
Source: Beef Information Centre.
|