CHILI LIME STEAK FAJITAS
The husband found a great recipe to try on his new toy, a Big Green Egg. I take no credit for any of the planning, prep, or cooking. I will say this was SO much better than any fajitas we could have ordered out! It could also be done vegetarian style with just the vegetables and been as delicious. The lime in the marinade and smokiness from the grill made it SO good.
I say try this at home on any type of grill. A perfect, light summer meal.
CHILI LIME STEAK FAJITAS
1.5 - 2 lbs skirt steak (however we used a Flank Steak. I am partial to flank as it is a leaner cut and healthier.
1 onion, sliced into thin strips
2 large bell peppers (we used a red and green)
2 T oliveoil
8 Tortillas (we used Don Pancho Golden Blend Tortillas. 110 Cal. per tortilla; 3 g protein; 18 g carbs, 1 gr. sat fat and 0 gr trans fat)
MARINADE:
2 T fresh lime juice (about one lime, juiced - save the skin for later)
2 T olive oil
1 tsp ground chipotle pepper
1 T fresh cilantro
1 T lime zest
2 cloves garlic
TOPPINGS (use what you like!)
1 Avocado, sliced in half, 1 pkg shredded Mexican cheese; 2 limes, sliced; 1 Tomato,
sour cream, fresh cilantro, one jalepeno, salsa.
Black Beans for a side or as a topping.
DIRECTIONS:
COMBINE all marinade ingredients into a blender, food processor or a Vitamixer also works great. Marinate the steak at least 1 hour and up to 5 hours. (If using a Green Egg, set the temp to 350 degrees)
Place a Cast Iron Griddle on the cooking grid and add olive oil. Once hot, add the onion and peppers to saute.
I say try this at home on any type of grill. A perfect, light summer meal.
CHILI LIME STEAK FAJITAS
1.5 - 2 lbs skirt steak (however we used a Flank Steak. I am partial to flank as it is a leaner cut and healthier.
1 onion, sliced into thin strips
2 large bell peppers (we used a red and green)
2 T oliveoil
8 Tortillas (we used Don Pancho Golden Blend Tortillas. 110 Cal. per tortilla; 3 g protein; 18 g carbs, 1 gr. sat fat and 0 gr trans fat)
MARINADE:
2 T fresh lime juice (about one lime, juiced - save the skin for later)
2 T olive oil
1 tsp ground chipotle pepper
1 T fresh cilantro
1 T lime zest
2 cloves garlic
TOPPINGS (use what you like!)
1 Avocado, sliced in half, 1 pkg shredded Mexican cheese; 2 limes, sliced; 1 Tomato,
sour cream, fresh cilantro, one jalepeno, salsa.
Black Beans for a side or as a topping.
DIRECTIONS:
COMBINE all marinade ingredients into a blender, food processor or a Vitamixer also works great. Marinate the steak at least 1 hour and up to 5 hours. (If using a Green Egg, set the temp to 350 degrees)
Place a Cast Iron Griddle on the cooking grid and add olive oil. Once hot, add the onion and peppers to saute.
Excuse the blurry photo!
Grill the steak over direct heat about 4 minutes per side, or until it begins to lightly develop char marks. It is thin and will overcook easily, and will continue to cook when taken off of the heat.
Here you can see the marinade
Remove the steak when ready and put under foil. Cook the vegetables until the onions are translucent and remove them from the heat. Next, grill the tomato, jalapeno, avocado and limes until they get char marks. (We only grilled the tomato and jalepeno this time and they really added tothe flavor!) Wrap the tortillas in foil and place on the heat to warm.
Slice the steak and serve the toppings in the warm tortillas!
Slice the steak and serve the toppings in the warm tortillas!
Hope your week is going well! Hope it's Fun AND Healthy!
What's your favorite summer food? Favorite thing to grill? Do you girls also grill?
What's your favorite summer food? Favorite thing to grill? Do you girls also grill?