Flaming Fajitas
It’s hot stuff! By grilling the steak, vegetables and flatbreads,
this entire meal is cooked in the great outdoors. Serve with salsa.
Preparation Time: 15 minutes
Marinating: 12 to 24 hours
Cooking: 11 minutes
Makes 4 servings
1 lime, finely grated rind and juice of
1/2 cup (125 mL) finely chopped pickled jalapeño peppers plus 2 tbsp (30 mL) reserved juice
2 tbsp (30 mL) Worcestershire sauce
2 cloves garlic, minced
1 lb (500 g) Beef Marinating Steak (e.g. Flank, Inside Round or Sirloin Tip), 3/4 inch (2 cm) thick
1 each onion and sweet red pepper, cut into strips
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
4 Greek pitas
Preparation Instructions
Combine lime rind and juice, jalapeños and reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate for 12 to 24 hours.
Discard marinade. Grill steak over medium-high heat for 6 to 8 minutes for rare, turning only once with tongs. Let stand for 5 minutes; slice thinly across the grain.
Meanwhile, toss together onion, red pepper, oil, remaining garlic, chili powder and cumin; grill in grilling basket over medium-high heat for 5 minutes, tossing occasionally. Tuck steak and vegetables into warm pitas.
Per Serving
354 calories,
31 g protein,
8 g fat,
39 g carbohydrates
Photo and recipe courtesy of Beef Information Centre. For more info visit www.beefinfo.org
2600 John Street, Unit 207, Markham, ON L3R 3W3 T: 905.475.5222 F: 905.475.6369
