1 pound flank steak, well trimmed
1/4 cup fresh lime juice
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 medium red onion, thinly sliced
1 large red bell pepper, cored, seeded and cut into thin strips
1 large green bell pepper, cored, seeded and cut into thin strips
1 teaspoon canola or corn oil
8 flour tortillas 8 inches in diameter, warmed
1/2 cup chopped tomato
1/2 cup shredded lettuce
1/2 cup salsa
1/4 cup fat free sour cream
Score the steak by making long, shallow cut 1 inch apart in both sides. Make the marinade by mixing the lime juice, salt, garlic, black pepper and cayenne in a large shallow dish. Add the steak; turn to coat. Refrigerate, covered, at least 3 hours or overnight, turning once. Preheat the broiler or prepare a grill. Remove the steak from the marinade. Broil or grill 6 inches from the heat for about 4 to 5 minutes on each side for medium rare or longer if you prefer. Slice the steak across the grain into thin strips. While the steak is cooking, saute the onion and peppers in the oil in a medium skillet until soft, about 5 minutes. Mix the steak into the vegetables. Divide the steak, onions and peppers to top the tortillas. Divide the diced tomato, lettuce, salsa, sour cream to top the meat mixture on each tortilla. 4 servings, 2 each.
Nutritional Information Per Serving (2 fajitas):
Calories: 475, Fat: 15 g, Cholesterol: 54 mg, Sodium: 801 mg, Carbohydrate: 54 g, Dietary Fiber: 4 g, Sugars: 8 g, Protein: 30 g
Diabetic Exchanges: 3 Starch/Bread, 2 Vegetable, 3 Very Lean Meat, 2 Fat
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