Fajita Inferno
Courtesy of CanolaInfo 4 Servings • 11 Min. Cook Time • 8 Hr. Marinate Time| Ingredients |
|---|
| 1 lime, juice and finely grated rind |
| 1/2 c. finely chopped pickled banana pepper (125 mL) |
| 2 Tbsp. pickled banana pepper liquid (30 mL) |
| 2 Tbsp. Worcestershire sauce (30 mL) |
| 2 cloves garlic, minced |
| 1 to 2 drops Tabasco sauce |
| 1 lb. beef flank, inside round or sirloin steak (500 g) |
| 1 medium onion, cut into strips |
| 1 sweet red or yellow pepper, cut into strips |
| 1 Tbsp. canola oil (15 mL) |
| 1 tsp. chili powder (5 mL) |
| 4 whole wheat pitas |
| salsa of your choice |
Directions:
1. Combine grated rind and juice from lime, banana peppers and liquid, Worcestershire, 1 clove garlic and the Tabasco sauce in large sealable freezer bag.
2. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours. Discard marinade.
3. Grill steak using medium-high heat 3 to 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain.
4. Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Sauté over medium heat for 5 minutes, stirring occasionally.
5. Tuck steak and vegetables into warm pitas and top with salsa of your choice.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 320; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 27g; Fiber: 5g; Protein: 29g; Sodium: 340mg;