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Ingredientes
- 2 lb Beef skirt steak
- 1/2 c. Fresh lime juice
- 1/4 c. Extra virgin olive oil
- 4 x Cloves garlic, chopped
- 1/2 tsp Salt and pepper
- 8 x Flour tortillas, 8-inch Lowfat sour cream Minced cilantro Grated cheddar cheese Shredded monterey jack cheese Picante sauce Avocado, slices Jicama, minced Onion Green bell pepper, etc.
Direcciones
- Flank steak is a bood substitute for skirt steak cut from legs of beef.
- It's lean, and some people find it too tough. Citrus marinade helps to tenderize it. Make sure the membrane is cut. If using flank, cut meat into strips. For chicken fajitas, use skinless boneless chicken breasts. Don't marinade for more than 60 min. - Beth Whitley Duke, Food Editor, Amarillo Globe-News, Amarillo, TX - - In a glass container or possibly a zip-lock style baggie, mix the marinade: lime thru salt and pepper. 'Cook' the meat in the refrigerator at least 30 min or possibly longer (about 6 hrs is best but can tolerate 10 hrs).
- Throw away marinade. Grill meat: on gas/charcoal grill or possibly use broiler, or possibly use a ridged-skillet. Fast cook then shred/cut. Meanwhile, soften the tortillas.
- To serve: let guests assemble their own fajitas.
- Pat's notes: pan-fry in a little extra virgin olive oil lots of green bell pepper strips and sliced onions, separated into rings. Season with a mix of pepper, New Mexico chili pwdr and healthy pinch of cumin and salt. Deglaze with a splash of malt vinegar or possibly a light beer. Tip: A sprinkle of Lawrys' seasoning salt instead of salt has worked well to 'brighten' the marinaded meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 183 | 58% |
| Total Fat 20.43g | 26% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 231mg | 10% |
| Potassium 351mg | 10% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.27g | 0% |
| Protein 29.78g | 48% |
