No-Mess Steak Fajitas

recipe
These easy fajitas cook in a heavy-duty aluminum-foil roasting bag. The bag perfectly steams the meat, locking in its natural juices. It provides quick cleanup, too. You can save a few minutes of prep time by asking the butcher to thinly slice the steak for you.
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Yield:

5 servings (serving size: 2 fajitas)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 40 Minutes
Other: 6 Hours

Nutritional Information

Calories 326
Caloriesfromfat 43 %
Fat 15.5 g
Satfat 2.1 g
Protein 30.9 g
Carbohydrate 19.2 g
Fiber 7 g
Cholesterol 42 mg
Iron 3.2 mg
Sodium 818 mg
Calcium 148 mg

Ingredients

2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 1/4 pounds top sirloin steak, trimmed and cut into thin slices
1 medium green bell pepper, halved, seeded, and thinly sliced
1 large red onion, halved and thinly sliced
Cooking spray
3 tablespoons chopped fresh cilantro
10 (8-inch) low-fat whole wheat flour tortillas (such as La Banderita)
Fat-free sour cream (optional)

Preparation

1. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.

2. Preheat oven to 450°.

3. Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.

4. To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.

Note:

Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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