Fall Vegetable Fajitas
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.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Tips
To thinly slice the beef, freeze beef for 20 minutes before slicing, or just until beef is firm but not frozen.
Nutrition Facts
Per Serving:
254 calories; fat 11g; cholesterol 26mg; saturated fat 3g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 12g; vitamin a 145.8IU; vitamin c 19.5mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 1mcg; sodium 598mg; potassium 230mg; calcium 111.1mg; iron 2mg.