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Steak & Pepper Fajitas
1 beef top round steak, 1 inch thick (3/4 pound), well trimmed
one 8 ounce bottle of medium hot chunky salsa
1 tablespoon of light corn oil spread
1 medium red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
2 tablespoons of chopped fresh cilantro leaves
eight 6 inch low fat flour tortillas, warmed as label directs
one 8 ounce container of fat free sour cream
8 ounces of fat free sharp Cheddar cheese, shredded
chile peppers, lime wedges and cilantro sprigs for garnish |
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Preheat broiler. Place steak on rack in broiling pan; spread 1/4 cup salsa on top. Place pan in broiler at closet position to source of heat; broil steak 8 minutes. Turn steak over and spread 1/4 cup salsa on top; broil 8 minutes longer for medium rare or until desired doneness.
Meanwhile in a nonstick 12 inch skillet, melt corn oil spread over medium high heat. Add red onion, green pepper, and red pepper; cook until vegetables are tender crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.
To serve, place steak on cutting board; holding knife almost parallel to cutting surface, slice steak crosswise into thin slices. Serve sliced steak with pepper mixture, tortillas, sour cream, shredded cheese and remaining salsa. Garnish with chile peppers, lime wedges and cilantro. Makes 4 Main dish servings
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Basic-Recipes.com
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