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Flavorful steak fajitas on the grill

By Linda Gassenheimer

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  • Steak Fajitas

    Marinade:

    1/2 pound skirt steak

    2 teaspoons olive oil

    1 teaspoon balsamic vinegar

    2 teaspoons minced garlic

    2 teaspoons chili powder

    2 teaspoons ground cumin

    Fajitas:

    1 cup sliced onion

    1 cup sliced red or green bell pepper

    Salt and freshly ground pepper

    Olive oil spray

    2 (8-inch) flour tortillas

    POKE holes in steak with a fork to allow marinade to seep in. Mix olive oil with the vinegar, garlic, chili powder and ground cumin. Brush over steak on both sides and set aside while you prepare other ingredients, about 15 minutes.

    GRILL steak 5 to 7 minutes for medium-rare, 145 degrees. Grill a few minutes longer for medium, 160 degrees. When done, remove steak from the grill and let rest on a carving board for 5 minutes. Sprinkle with salt and pepper to taste.

    SPRAY onion and bell pepper with olive oil spray. Place vegetables over direct heat. Cook vegetables until they are tender, 8 or 9 minutes for onions and 6 or 7 minutes for bell peppers. Remove to a serving dish.

    WRAP tortillas in foil and place on the grill for 2 minutes to warm, turning once. Remove to a serving dish.

    CUT steak against the grain into 1/4-inch slices. Place warm tortillas, sliced meat, onions and peppers in separate serving dishes. Diners can make their own fajita by placing the fillings in the center of each tortilla. Wrap and serve.

    Yield: 2 servings

    Per serving: 459 calories (39 percent from fat), 20.0 g fat (5.7 g saturated, 11.5 g monounsaturated), 56 mg cholesterol, 28.8 g protein, 41.2 g carbohydrates, 4.9 g fiber, 329 mg sodium.



Enjoy the earthy flavors of the Southwest with this steak fajita. The steak and vegetables are grilled and then stuffed into flour tortillas for a tasty, quick dinner. The marinade in the recipe works well for the steak; however, you can save a little time by substituting a purchased fajita sauce.

Corn and roasted red peppers give color and flavor to the side salad. Here’s how to make it:

Corn salad: Defrost 1 cup frozen corn kernels by microwaving 1 minute or placing in a colander and rinsing with hot water. In a bowl, combine them with 4 cups ready-to-eat salad and 1/2 cup sliced, roasted red pepper. Sprinkle with 2 tablespoons reduced-fat vinaigrette, and toss to coat.

Helpful Hints

• Roasted red pepper is available in jars or cans in the condiment section of the supermarket.

• The steak and vegetables can also be cooked on a stove-top grill or in a heavy skillet.

• To keep the vegetables from falling through the grill grates, use a grill screen or mat.

Countdown

• Marinate steak.

• Heat grill.

• Prepare remaining ingredients for fajitas.

• Grill fajita ingredients.

• Make salad.

Shopping List

.

To buy: 1/ 2 pound skirt steak, 1 bottle chili powder, 1 bottle ground cumin, 1 red or green bell pepper, 1 package 8-inch flour tortillas, 1 bag ready-to-eat salad, 1 package frozen corn kernels, 1 bottle reduced-fat vinaigrette, 1 can olive oil spray, 1 jar or can roasted red peppers.

Staples: olive oil, balsamic vinegar, minced garlic, onion, salt, black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com

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The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

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