Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
2 cloves garlic, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 pound skinned and boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large vidalia onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately. Yield: 8 servings (serving size: 2 fajitas)
NUTRITION PER SERVINGCALORIES 407(31% from fat); FAT 14.2g (sat 4.3g,mono 7.1g,poly 1.4g); PROTEIN 31.1g; CHOLESTEROL 64mg; CALCIUM 79mg; SODIUM 841mg; FIBER 5.3g; IRON 3.9mg; CARBOHYDRATE 40.
My notes: This dish is not quite as light in my household as we use regular tortillas and we add cheese and guacamole to our list of accompaniments.
We used this as a main dish for our annual BBQ one year and it was a great success. Sometimes we add shrimp to the mix too.
The leftovers from these fajitas are great for making quesadillas or pizza.
I talked about this recipe HERE and HERE.
Do you have the recipe for that yummy-looking corn and black bean salad on the side?
ReplyDeleteYes I do! I've not posted it yet, but here is a rough idea:
ReplyDeleteBlack Bean and Corn Salad/Salsa with Chipotle and Lime
1-2 tablespoons extra-virgin olive oil
juice and zest of one lime
1 teaspoon of ground cumin
1 teaspoon Kosher salt
1/4-1/2 teaspoon of ground chipotle powder
1/4-1/2 teaspoon freshly ground black pepper
2 cans black beans, rinsed and drained
4 ears corn, cooked and kernels removed
2 cups of cherry or grape tomatoes, quartered
2 firm avocados, chopped (mine were a little overly ripe)
2 scallions, thinly sliced
(parsley and or cilantro would be good in this too, but I forgot to add any)
Mix together oil, lime juice, lime zest, cumin, salt, black pepper, and chipotle pepper. Stir to combine. Add chopped veggies and mix gently but thoroughly. To avoid over-browning - add avocado just before serving.
Serve as a side salad or with chips as a salsa.