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Grilled Steak and Vegetable Fajitas




Source of Recipe


Cooking Club


List of Ingredients





2 onions, cut into thick slices
2 bell peppers, stems removed, cut into 4 large
slices
3 tablespoons vegetable oil
2 lb. beef skirt or flank steak
1 (1.4-oz.) pkg. fajita seasoning
12 (7-inch) flour tortillas, divided into 2 stacks, wrapped in foil


Recipe



1. Heat grill. Combine onions and bell peppers in large bowl. Add oil; toss to coat.

2. Grill onions and bell peppers, covered, over medium heat or coals 15 minutes or until golden brown and tender, turning once. Remove vegetables; cut into bite-sized pieces.

3. Meanwhile, rub steak with fajita seasoning. Grill, covered, 6 to 8 minutes or until nicely browned, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes before cutting across the grain into thin slices.

4. Place tortilla packets on grill over indirect heat; grill 5 minutes or until heated through, turning once. Serve steak and vegetables with warm tortillas.


YIELD: 6 Servings

PER SERVING: 530 calories, 22 g total fat (6 g saturated fat), 80 mg cholesterol, 915 mg sodium, 3 g fiber




NOTE: If you can't find skirt steak, flank steak makes a good alternative.