GreaseMonkey

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.

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Marky_D_Sahdd

This is going to be the first thing I make when the kitchen's done. Yumm!!!

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