Serve with refried beans and yellow rice, and top with salsa, fat-free sour cream, and guacamole.
1/4 cup tequila
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon vegetable oil
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 pound flank steak
1 green bell pepper, cut into 4 wedges
1 red bell pepper, cut into 4 wedges
4 (1/4-inch-thick) slices red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
How to Make It
Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.
Sprinkle bell peppers and onion with salt and pepper.
Heat a large grill pan coated with cooking spray over medium-high heat. Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once. Remove the bell peppers and onion, and keep warm. Add the steak, and cook for 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.
I hated to use a whole 1/4 cup of expensive tequila, so I used only 1/8 cup. Also added more red pepper and used about 1/2 cup chopped cilantro--and I added two diced jalapenos to the bell peppers. With those changes, we found the flavor very delicious. Served with corn on the cob and an avocado-grapefruit salad.
This was good, but I think it would be better with chicken. I used precut sirloin strips from butcher instead of full steak. I think the chicken and beef fajitas from cooking light is much better marinade and sauce).
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