If you’ve got a craving for steak, why not try this delicious Steak and Peppers Fajitas Recipe?! Each fajita is loaded with meat, veggies and FLAVOR, and has just 6 Points each. Not bad when you see how big these babies are! Certainly a lighter, and much healthier version that any traditional fajita recipe you might eat your favorite Mexican restaurant. These are fresh, light, and really easy to make. Made with lean steak and lots of fresh vegetables, you really get a great meal for 7 Points. Try serving it with a side of black beans and some arugula salad for a complete, low calorie meal. It makes for a great, healthy dinner recipe that the whole family will enjoy!
Steak Fajitas Recipe
– 16 oz raw lean flank steak, trimmed
– 4 La Tortilla Factory Whole Wheat Flour Tortillas
– 1/4 cup and 1 tbsp fresh squeezed lime juice (divided)
– 1 tsp olive oil
– 2 garlic cloves, minced
– 1 tsp Kosher salt
– ½ tsp black pepper
– 2 large red bell peppers seeded and cut into strips
– 1 large green pepper(s), seeded and cut into strips
– 1 large red onion, sliced
– ¼ cup fresh cilantro, finely chopped
– 2 medium sized tomatillos, finely chopped
– 2 medium jalapeno pepper, seeded and finely chopped
Combine the lime juice, oil, garlic, black pepper, and 1?2 teaspoon of the salt in a ziplock plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
Spray a nonstick ridged grill pan with nonstick spray and place over stove top on medium high heat. This can also be prepared over a regular grill as well.
Put the peppers and onion in a bowl. Lightly spray them with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeños, cilantro and 1 tbsp lime juice; keep warm.
Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill pan, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Brown the tortillas until browned in spots, about 1 minute on each side.
Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak, about 1 cup of the vegetables and ¼ of the chopped tomatillos.
Entire recipe makes 4 servings
Serving size is 1 fajita with toppings
Each serving = 6 Points