Sunday, June 13, 2010

Steak and Pepper Fajitas

Looking for an easy dinner party idea? Fajitas are always fun. Place the meat and condiments in separate dishes and let your guests make their own. Add a nice margarita or maybe a mojito and your gathering will be a success. This is also a fun idea for a family meal with the kids (without the drinks, of course.)

1 beef top round steak, 1 in. thick (3/4 lb.) well trimmed

1 bottle ( 8 oz.) medium-hot chunky salsa

1 T. light corn-oil spread (56% to 60% fat)

1 medium red onion, thinly sliced

1 medium green pepper, thinly sliced

1 medium red pepper, thinly sliced

2 T. chopped fresh cilantro leaves

8 (6 inch) low-fat flour tortillas, warmed as label directs

1 container fat-free sour cream

8 oz. fat-free Cheddar cheese, shredded

chili peppers, lime wedges, and cilantro sprigs for garnish

1. Preheat broiler. Place steak on rack in broiling pan; spread 1/4 c. salsa on top.

Place pan on broiler at closest position to source of heat; broil steak 8 minutes.

Turn steak over and spread 1/4 c. salsa on top.

Broil 8 minutes longer for medium-rare or until desired doneness.

2. Meanwhile, in nonstick 12-in. skillet, melt corn-oil spread over medium-high heat.

Add red onion, green pepper, and red pepper.

Cook until vegetables are tender-crisp.

Stir in chopped cilantro.

Spoon mixtures into servings bowls.

3. To serve, place steak on cutting board. holding knife almost parallel to cutting surface.

Slice steak crosswise into thin slices.

Serve sliced steak with pepper mixture, tortillas, sour cream, shredded cheese, and remaining salsa.

Garnish with chile peppers, lime wedges, and cilantro.

YIELD: 4 servings

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If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns

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