South of the Border Sizzling Beef Fajitas
Always a crowd pleaser. Also delicious with chicken or shrimp.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
- Healthy FatCounts as a serving of Healthy Fat
- ProteinCounts as a serving of Protein
- Raw VegetableCounts as a serving of Raw Vegetable
A Complete Meal*
Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)
What you'll need
2 tsp. ground cumin (divided)
1 tsp. ground chili powder, or to taste
1 tsp. salt
1 ¼ pounds lean beef steak - flank steak preferred, or top sirloin
2 TBSP olive oil, divided
2 TBSP lime juice
1 TBSP Worcestershire sauce
2 cloves garlic, minced (or 1 tsp. garlic powder) (divided)
1 large yellow onion, halved and thinly sliced
1 red bell pepper, seeds removed and thinly sliced
1 green bell pepper, seeds removed and thinly sliced
1 medium avocado, peeled and sliced
Prepared tomato salsa
Fresh cilantro (optional)
8-9 corn tortillas
What to do
Combine 1 teaspoon ground cumin, chili powder and salt in a small bowl. Rub spice mix over the surface of the flank steak. Place in a flat dish covered dish. In a small bowl, mix together 1 TBSP of the olive oil, lime juice, Worcestershire sauce and half of the minced garlic. Pour half of this marinade over the meat and set the other half aside. Turn to coat both sides. Cover meat with plastic wrap and let marinate in the refrigerator for several hours or overnight.
Heat remaining tablespoon of oil in a large frying pan over medium-high heat. Add the onions and cook for several minutes, stirring, until they begin to soften. Add the bell peppers and cook for several more minutes until peppers are soft.
Turn heat down to low, and add the other half of the garlic and the remaining teaspoon of cumin. Stir until vegetables are softened and starting to caramelize, about 5-6 minutes. Pour in the remaining marinade and stir for a minute or two. Cover and remove from heat.
Remove meat from marinade and pat dry, if necessary, using a paper towel. Heat a large skillet over medium-high heat. When hot, add remaining tablespoon of oil to the skillet. Cook the flank steak 3-4 minutes on each side, until medium rare. When meat is cooked, transfer to a cutting board, cover with foil and let rest for 10 minutes.
Thinly slice meat across the grain into strips. Toss meat and any juices from the cutting board into the pan with the cooked vegetables. Spoon meat-vegetable mixture into tortillas and top with avocado, prepared tomato salsa, and cilantro.
Per serving (with 2 corn tortillas) (400 Calorie Meal)
Protein: 37 g
Carbohydrate: 33 g
Per serving (with 3 corn tortillas) (600 Calorie Meal)
Protein: 49 g
Carbohydrate: 44 g
Fat: 23 g