Grilled Steak Fajita from Healthy Diabetic Recipes

Grilled Steak Fajita Recipe

Recipe Ingredients:

2 tsp vegetable oil
2 green peppers, sliced
1 red pepper, sliced
1 medium onion, sliced
1 tbsp chopped garlic
3/4 tsp salt, divided
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp freshly ground pepper
1/4 tsp oregano
1/8 tsp cinnamon
1 lb top sirloin, trimmed
4 burrito-size tortillas, (10-inch)
1 cup prepared salsa
2 cups cooked rice

Recipe Instructions:

1. Heat grill. Heat oil in large nonstick skillet over medium heat. Add peppers, onion and garlic. Cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in 1/4 teaspoon salt.

2. Meanwhile, combine remaining 1/2 teaspoon salt, cumin, chili powder, pepper, oregano and cinnamon in cup. Sprinkle on steak. Grill steak 6 to 8 minutes per side for medium rare.

3. Microwave tortillas in dampened paper towels on High 30 to 50 seconds. Slice meat. Divide meat in center of each tortilla; top with vegetables. Roll up. Serve with salsa and rice.

Per Serving Daily Goal Calories 525 2,000 (F), 2,500 (M) Total Fat 13 g 60 g or less (F), 70 g or less (M) Saturated Fat 3.5 g 20 g or less (F), 23 g or less (M) Cholesterol 76 mg 300 mg or less Sodium 1,378 mg 2,400 mg or less Carbohydrates 65 g 250 g or m!
ore Protein 34 g 55 g to 90 g Calcium 113 mg 1,000 mg

Notes: Start with a tortilla. Stuff it with lean sirloin, vegetables, rice and salsa. You'll leave the dinner table feeling satisfied—the secret to successful weight loss.

Prep time: 15 minutes Cooking time: 12 to 16 minutes Easy, low-fat, microwave

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using Buster 2.0f & SNT on 6/11/98

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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