Enjoy the earthy flavors of the Southwest with this steak fajita. The steak and vegetables are grilled and then stuffed into flour tortillas for a tasty, quick dinner. The marinade in the recipe works well for the steak; however, you can save a little time by substituting a purchased fajita sauce.
Corn and roasted red peppers give color and flavor to the side salad. Here’s how to make it:
Corn salad: Defrost 1 cup frozen corn kernels by microwaving 1 minute or placing in a colander and rinsing with hot water. In a bowl, combine them with 4 cups ready-to-eat salad and 1/2 cup sliced, roasted red pepper. Sprinkle with 2 tablespoons reduced-fat vinaigrette, and toss to coat.
This meal contains 559 calories per serving with 36 percent of calories from fat.
Fred Tasker’s wine tip: A malbec from Argentina is just the ticket.
Steak Fajitas
Makes 2 servings.
For the marinade:
1/2 pound skirt steak
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 teaspoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
For the fajitas:
1 cup sliced onion
1 cup sliced red or green bell pepper
Salt and freshly ground pepper
Olive oil spray
2 (8-inch) flour tortillas
Poke holes in the steak with a fork to allow the marinade to seep in. Mix the olive oil with the vinegar, garlic, chili powder and ground cumin. Brush over the steak on both sides and set aside while you prepare the other ingredients, about 15 minutes.