Steak and pepper fajitas

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Beef top round steak; cut 1\" thick
8 ounces Chunky salsa; bottled medium-hot
1 tablespoon Diet margarine OR light corn-oil spread
1 medium Red onion; thinly sliced
1 medium Green pepper; thinly sliced
1 medium Red pepper; thinly sliced
2 tablespoons Chopped fresh cilantro
8 (6-inch) flour tortillas; warmed according to package directions
8 ounces Fat-free sour cream
8 ounces Fat-free sharp Cheddar cheese; shredded
Red and green chile peppers
Lime wedges
Cilantro sprigs

Directions

GARNISH

1. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; spread steak with ¼ cup salsa. Place pan in broiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread with ¼ cup salsa; broil 8 minutes longer for medium-rare or until cooked as desired.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.

3. To serve, place steak on cutting board; with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa.

Garnish with chile peppers, lime wedges, and cilantro.

Each serving: About 450 calories, 45 g protein, 55 g carbohydrate, 7 g total fat (1 g saturated), 51 mg cholesterol, 1060 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Salsa-seasoned steak is made more flavorful with sweet peppers and onions, shredded cheese, and ready-to-heat flour tortillas. Serve with Coleslaw made with Honey-Lime Vinaigrette. Work Time: 10 minutes; Total Time: 30 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

Related recipes