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|Mon, 07-18-2005 - 11:48pm|
Get out your sombrero and hold onto your hat -- we've got an incredible fajita dish to top off your next meal! We think this recipe will rival any restaurant version.
Prep time: 30 minutes
6 tsp. cilantro, fresh (optional)
1 garlic clove, minced
1/8 tsp. ground cumin
1/8 tsp. black pepper
3 ounces beef tenderloin
2 Tbsp. lime juice
1 red or green bell pepper
1/2 red or yellow onion
1 tsp. extra virgin olive oil
2 whole wheat tortillas (80 - 90 cals each)
2 Tbsp. fat-free sour cream
2 Tbsp. salsa
In a small bowl, combine three teaspoons of the cilantro, 1/2 of the garlic, cumin, and black pepper. Rub herb mixture into beef steak and let stand in the bowl for five minutes. Pour the lime juice over the steak; cover and marinate in the refrigerator for one hour.
Wash peppers and onions; cut peppers into strips, cut 1/4 onion into wedges.
When steak is done marinating, preheat grill or broiler. Grill or broil steak three to four inches away from heat for three to four minutes per side, or until desired doneness. At the same time, grill or broil the peppers and onion wedges for about six to eight minutes, or until nicely charred. Thinly slice the steak and arrange on a serving plate with the grilled vegetables. Keep warm.
Prepare additional sauce by heating olive oil in skillet over medium-high heat. Chop 1/4 of the onion and add it and remaining garlic to skillet and cook, stirring, until onion starts to brown. Add one teaspoon of cilantro, if desired, and stir to combine. Remove from heat.
Warm tortillas on the grill or under the broiler for 10 seconds per side, or until soft. Place half of steak mixture on each tortilla. Serve fajitas with remaining chopped red onion, sour cream, cilantro, and salsa.
Nutritional values per serving: calories 537; protein 24g; carbohydrates 51g; total fat 27g; fiber 5g; sodium 503mg; cholesterol 62mg; calcium 15 percent.