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Marinated Steak & Pepper Fajitas

These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
  • Total Time
    Prep: 25 min. + marinating Grill: 20 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup tequila or reduced-sodium beef broth
  • 1 teaspoon grated lime zest
  • 1/2 cup lime juice
  • 4 garlic cloves, sliced
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 poblano or sweet red peppers, halved and seeded
  • 4 jalapeno peppers, halved and seeded
  • 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
  • 1-1/2 pounds beef skirt steaks or flank steak
  • 8 whole wheat tortillas (8 inches), warmed
  • 1/2 cup shredded Mexican cheese blend

Directions

  • Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight.
  • Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes.
  • Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 fajita: 375 calories, 14g fat (5g saturated fat), 56mg cholesterol, 325mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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