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Ingredientes
- 1/2 lb lean flank steak
- 1 med red bell pepper quartered and seeded
- 1 med green bell pepper quartered and seeded
- 1 med yellow bell pepper quartered and seeded
- 4 x plum tomatoes cut in half
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. lime juice divided
- 3/4 tsp salt
- 3 x cloves garlic chopped and divided
- 1 1/2 tsp chili pwdr
- 1 med red onion cut into 1/4 " slice Cooking spray
- 8 x 6 1/2 inch flour tortilla
- 4 Tbsp. lowfat sour cream fat free
Direcciones
- Trim fat from steak and set aside.
- Combine bell pepper pcs, tomato halves, 1 tbs lime juice, 1 tbs Worcestershire sauce, 1/4 tsp salt and half of chopped garlic in a large bowl. Toss gently and set aside.
- Combine remaining lime juice and Worcestershire, 1/4 tsp salt, remaining chopped garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at least 30 min. Remove steak from bag, reserving marinade. Rub chili pwdr proportionately over steak, and set aside.
- Remove bell pepper pcs and tomato halves from bowl, reserving marinade.
- Set tomatoes aside.
- Prepare grill. Place steak, pepper pcs, tomato halves and onion slices on grill rack coated with cooking spray. Grill tomato halves 3 min on each side. Grill steak five min on each side or possibly till desired degree of doneness, basting occasionally with reserved marinade. Grill bell pepper pcs and onions six min on each side or possibly till tender, basting occasionally with reserved marinade.
- remove steak and vegetables from grill. Let steak stand five min; cut steak diagonally across grain into thin slices. Cut bell pepper pcs into 1/4 inch slices and cut onion slices in half. Sprinkle remaining 1/4 tsp salt over vegetables.
- Heat flour tortillas according to package directions. Place two tortillas on each of four plates. Divide steak, bell pepper and onion proportionately among tortillas. Top each fajita with 1/2 tomato and 1/12 tsp fat free lowfat sour cream. Serve hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 61 | 39% |
| Total Fat 6.87g | 9% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 577mg | 24% |
| Potassium 573mg | 16% |
| Total Carbs 11.05g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.14g | 4% |
| Protein 13.76g | 22% |
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