Steak & Pepper Fajitas

Recipe Ingredients

3/4 lb	340g / 11oz	Beef top round steak - cut 1" thick
8 oz	227g	Chunky salsa - bottled medium-hot
1 tablespoon	15ml	Diet margarine
		OR light corn-oil spread
1		Red onion - thinly sliced (medium)
1		Green pepper - thinly sliced (medium)
1		Red pepper - thinly sliced (medium)
2 tablespoons	30ml	Chopped fresh cilantro
8		Flour tortillas - warmed (6-inch)
		According to package directions
8 oz	227g	Fat-free sour cream
8 oz	227g	Fat-free sharp cheddar cheese - shredded
		Garnish
		Red and green chile peppers
		Lime wedges
		Cilantro sprigs

Recipe Instructions

1. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan, spread steak with 1/4 cup salsa. Place pan in broiler at closest position to source of heat, broil steak 8 minutes. Turn steak over and spread with 1/4 cup salsa, broil 8 minutes longer for medium-rare or until cooked as desired.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.

3. To serve, place steak on cutting board, with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa. Garnish with chile peppers, lime wedges, and cilantro.

Each serving: About 450 calories, 45 g protein, 55 g carbohydrate, 7 g total fat (1 g saturated), 51 mg cholesterol, 1060 mg sodium.

Notes: Salsa-seasoned steak is made more flavorful with sweet peppers and onions, shredded cheese, and ready-to-heat flour tortillas. Serve with Coleslaw made with Honey-Lime Vinaigrette. Work Time: 10 minutes, Total Time: 30 minutes.

Source:
Homearts Recipe Archive

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