This month’s Monthly Mingle is being hosted by Sig over at Live to Eat, with the theme of dishes that are cooked on the grill (or can be adapted to be cooked on the grill). Needless to say, we’ve been getting a lot of use out of our outdoor kitchen. And this was the first time I used the grill basket I got over at Williams-Sonoma. Hard to believe these are healthy, because they tasted amazing.
Mixed Fajitas with Peppers and Onions
recipe courtesy Cooking Light
1 1/4 pounds flank steak
1 cup fresh lime juice (about 6 limes)
2/3 cup beer
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced
1 1/4 pounds skinned, boned chicken breast
1 tablespoon olive oil
2 cups vertically sliced onion (about 2 large onions)
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
12 (10-inch) flour tortillas
1 1/2 cups diced seeded tomato (about 1 large)
1/2 cup minced fresh cilantro
Trim fat from steak, and score a diamond pattern on both sides of steak.
Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
Warm tortillas according to package directions.
Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.
12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)
CALORIES 378(30% from fat); FAT 12.4g (sat 3.5g,mono 5.3g,poly 2.3g); IRON 4.1mg; CHOLESTEROL 57mg; CALCIUM 97mg; CARBOHYDRATE 38.7g; SODIUM 444mg; PROTEIN 26.8g; FIBER 3.3g