pinterest
Print
Fajita Inferno

Fajita Inferno

Courtesy of CanolaInfo 4 Servings • 11 Min. Cook Time • 8 Hr. Marinate Time
Ingredients
1 lime, juice and finely grated rind
1/2 c. finely chopped pickled banana pepper (125 mL)
2 Tbsp. pickled banana pepper liquid (30 mL)
2 Tbsp. Worcestershire sauce (30 mL)
2 cloves garlic, minced
1 to 2 drops Tabasco sauce
1 lb. beef flank, inside round or sirloin steak (500 g)
1 medium onion, cut into strips
1 sweet red or yellow pepper, cut into strips
1 Tbsp. canola oil (15 mL)
1 tsp. chili powder (5 mL)
4 whole wheat pitas
salsa of your choice

Directions:

1. Combine grated rind and juice from lime, banana peppers and liquid, Worcestershire, 1 clove garlic and the Tabasco sauce in large sealable freezer bag.

2. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours. Discard marinade.

3. Grill steak using medium-high heat 3 to 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain.

4. Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Sauté over medium heat for 5 minutes, stirring occasionally.

5. Tuck steak and vegetables into warm pitas and top with salsa of your choice.

* Recipe courtesy of CanolaInfo.

Nutrition:

Calories: 320; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 27g; Fiber: 5g; Protein: 29g; Sodium: 340mg;
close