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
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; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 26 mg cholesterol; 598 mg sodium. 230 mg potassium; 27 g carbohydrates; 1 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 146 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 2 mg iron;