Beef and vegetable fajitas

Yield: 4 servings

Measure Ingredient
1 \N Flank steak (1 pound)
1 \N Spanish onion (about 9 oz); sliced
1 \N Sweet red pepper; cored, seeded and sliced
1 \N Clove garlic; finely chopped
¼ cup Fresh lime juice
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
2 tablespoons Chopped freshcilantro
¼ teaspoon Ground cumin
⅛ teaspoon Salt
8 \N Flour tortillas( 8\"); warmed

Prep: 15 minutes Marinate 1 to 2 hours Broil: 20 minutes Makes 4 servings at $ 2.18 each

1) Combine steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, cilantro, cumin and salt in small bowl. Pour over steak and veggies; toss. Cover and refrigerate for 1 to 2 hours.

2) Preheat broiler. Broul steak 6 inches from heat for 8 to 10 minutes on one side; turn over. Add veggies with remaining marinade.

Broil 10 minutes more or until meat is done to desired doneness and veggies are cooked.

3) Let meat stand 10 minutes. Cut diagonally against grain into thin slices. Mound steak and vegetables into tortillas; fold and serve.

Nutrient Value per serving: 451 calories, 24 g protein, 13 g fat, 57 g carbohydrate, 521 mg sodium, 44 mg cholersterol.

Exchanges: 3 starch/bread, 2½ meat, 2 vegetable, 1 fat.

from Family Circle Magazine 9/1/95 typed and posted by teri chesser 8/95 Submitted By TERI CHESSER On 08-01-95

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