Thursday, January 28, 2010
1/4 cup olive oil
1 tsp grated lime rind
2 1/2 tbsp fresh lime juice
2 tbsp worcestershire sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp coarsely ground black pepper
2 garlic cloves, minced
1 (14.25 oz) can low salt beef broth
2 lbs flank steak
2 red bell peppers, sliced
2 yellow/orange bell peppers, sliced
1 large sweet onion, sliced
16 6 inch fat free flour tortilla
toppings of choice
To prepare marinade, combine first 10 ingredients in a large bowl, set aside.
To prepare fajita's: trim fat from steak, score a diamond pattern on both sides of steak. Combine 1 1/2 cups marinade and steak in large zip lock bag. Seal and marinate in refrigerator 4 hrs or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip lock bag, seal and marinate 4 hrs or over night, turning occasionally.
Prepare grill or broiler.
Remove steak from bag, discarding marinade. Remove vegetables from bag, reserving marinade. Place the reserved marinade in a small saucepan, and set aside. Place steak and vegetables on grill rack or broiler pan 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 of the last 2 min of grilling time. Bring reserved marinade to a boil. Cut steak diagonally across the grain into thin slices. Place the steak and vegetables on serving platter and drizzle with the reserved marinade.
arrange 2 oz steak, and about 2 oz veggies on tortilla serve with toppings of choice.