Source: Tim/Historical/Unknown
fajitas
Steak Fajitas Makes 4 servings Each serving (not including salsa): 56 grams protein 38 grams carbohydrate (Nutritional information does not include salsa) 1/4 cup fresh lime juice 2 tablespoons minced fresh cilantro 2 tablespoons pure-pressed 2 extra virgin olive oil minced garlic cloves 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano 2 tablespoons minced red onion 2 teaspoons chili powder 1 teaspoon ground cumin freshly ground black pepper, to taste dash cayenne pepper 1 1/2 pounds top round or flank steak, trimmed of fat 2 tablespoons pure-pressed extra virgin olive oil 1 small fresh jalapeno pepper, cut into thin strips; or 1 to 2 tablespoons canned diced green chilies 2 thinly sliced red or green bell peppers, cut into thin strips 1 large red onion, cut into strips 8 corn tortillas Topping 2 sliced ripe avocados 1/4 cup chopped fresh cilantro 2 cups shredded lettuce 1 cup chopped tomatoes 1 cup grated Monterey Jack cheese 1/2 cup salsa (no sugar added) In a shallow dish, combine lime juice, cilantro, 2 tablespoons olive oil, onion, chili powder, cumin, black pepper and cayenne 1 hour or overnight, if possible. Prepare barbecue or preheat broiler. Grill steak over hot coals; or broil steak on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender. Slice into thin strips. Set aside. In a medium nonstick skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. When oil is hot, add jalepeno peppers, bell pepper strips and onion, and saute until tender. about 5 minutes. Combine with sliced beef and mix well. Taste, and adjust seasonings. Either layer corn tortillas between paper towels and microwave on high 10 to 20 seconds, or use tongs to heat tortillas directly over gas burner, turning once until softened and puffed up Serve with sliced avocado, chopped cilantro, shredded lettuce, tomatoes, cheese and salsa