Fall Vegetable Fajitas
- Makes: 4 servings
- Prep 20 mins
- Marinate 2 hrs
- Grill 8 mins to 10 mins
Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak and skirt steak, ensures tenderness. Tip: Pop the steak in the freezer for about 20 minutes before slicing--it should be firm but not frozen. Hold a chef's knife at a 45-degree angle to the meat and thinly cut across the grain.
chili-lime hot sauce
dried marjoram, crushed
green sweet peppers, cut into strips
red onion, sliced
medium-size zucchini, halved lengthwise and sliced
boneless beef chuck eye steak, cut into very thin slices
snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)
- In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
- For a charcoal or gas grill, place beef and vegetables in a grill basket directly over medium-high heat. Cover and grill for 8 to 10 minutes or until meat is browned, stirring once . Remove basket from grill. Place tortillas on grill rack. Cover and grill for 1 minute, turning once.
- Divide beed and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired.
- To thinly slice the beef, freeze beef for 20 minutes before slicing, or just until beef is firm but not frozen.
(Fall Vegetable Fajitas)Servings Per Recipe 4, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sodium (mg) 598, fiber (g) 1, Potassium (mg) 230, sugar (g) 1, pro. (g) 12, calcium (mg) 111, vit. A (IU) 146, cal. (kcal) 254, iron (mg) 2, Fat, total (g) 11, vit. C (mg) 19, chol. (mg) 26, Thiamin (mg) 0, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 2, carb. (g) 27, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2