Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Tex-Mex Flank Steak and Vegetables




Source of Recipe


Cooking Light-8/01






List of Ingredients



• 1/2 cup bottled chipotle salsa (such as Pace)
  
• 2 tablespoons fresh lime juice
  
• 4 (1/4-inch-thick) slices red onion (about 1 large)
  
• 2 cloves garlic, minced
  
• 1 red bell pepper, quartered and seeded
  
• 1 yellow bell pepper, quartered and seeded
  
• 1 (1 pound) flank steak, trimmed
  
• cooking spray
  
• 8 (7 inch) flour tortillas
  
• 1/4 cup bottled chipotle salsa
  
• 2 tablespoons minced fresh cilantro
  






Instructions



1. Combine the first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
   
   
2. Prepare grill or broiler.
   
3. Remove the steak and vegetables from bag; discard marinade. Place the steak and vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.
   
   
4. Warm tortillas according to package directions. Divide steak, bell pepper and onion evenly between among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.
   
   
5. Yield: 4 servings. 547 cal, 16.1g fat, 33.9g pro, 65.5g carb, 59mg chol, 685mg sod.