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    Sizzling Steak Fajitas


    Source of Recipe


    adapted from Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 110

    Recipe Introduction


    Buny's note: see main 6wbmo category (subhead "misc") for various oat wrap recipes

    List of Ingredients




    3/4 pound lean flank steak
    2 teaspoons ground cumin
    2 teaspoons chili powder, no salt version
    (original recipe calls for 1/4 teaspoon salt )
    1/8 teaspoon garlic powder
    1/8 teaspoon black pepper
    1/8 teaspoon ground red pepper

    oat flour tortillas

    1 teaspoon vegetable oil (or use broth or cooking spray)
    2 cups sliced onion
    1/3 cup green bell pepper strips
    1/3 cup red bell pepper strips
    1/3 cup yellow bell pepper strips
    1 tablespoon lime juice

    Salsa of choice
    Cilantro sprigs optional

    Recipe



    Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (steak through ground red pepper) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Heat the tortillas in microwave for a few seconds.

    Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat (or use broth or cooking spray). Add steak, onion, and bell peppers; saute 6 minutes or until steak is done. Remove from heat; stir in lime juice.

    —————
    Notes: Here's a fairly traditional version of the fajita: seasoned flank steak cut into thin strips. To serve, divide mixture evenly among warm tortillas, and roll up.

 

 

 

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