Lean, Mean Steak Fajitas

Source: George Foreman's Knock-Out-The-Fat Cookbook

Mexican-style fajitas are rapidly becoming as popular as tacos in American homes. Fajitas are a great way to stretch one 16-ounce steak into a meal for 4 to 6 people, and a delicious way to get everyone to eat more vegetables.

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Serves: makes 4-6 servings
Prep Time: 20 minutes
Cook Time: 5-6 minutes

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1/4 cup fresh lime juice
2 tablespoons Worcestershire sauce
1 tablespoon canola oil
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon chili powder, ground
1 garlic clove, finely minced
1 1/4 pounds top sirloin steak, boneless, cut against the grain into 1/2 inch strips
2 medium onions, cut into slices
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
to taste salt and pepper, optional
4-6 flour tortillas
Dash canola oil, for the grid, if using grill
8-12 metal skewers, soaked in water for 15-30 min., if using a grill
to taste salsa, topping option
to taste Cheddar cheese, reduced fat, grated, topping option
to taste guacamole, topping option
to taste fresh cilantro, chopped, topping option
to taste sour cream, reduced fat, topping option

To make the marinade, place all the ingredients in a medium bowl and stir until well blended. Trim the fat from the steak and cut across the grain into 1/2-inch strips. Pour the marinade into a large resealable plastic bag and add the steak strips. Seal the bag and turn several times so all the steak strips are covered with the marinade. Marinate in the refrigerator for 4 to 6 hours. Drain and reserve the marinade. Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, thread the peppers onto skewers and place on an oiled grid over ashen coals. Grill for 15 to 18 minutes. Thread the onions onto skewers and grill for 12 to 15 minute or until they are tender, turning once. Brush the vegetables with the reserved marinade occasionally. Thread the steak strips onto skewers. About 10 minutes before the vegetables are done, move them to a cooler part of the grid. Place the steak strips in the center of the grid and grill for 8 to 10 minutes for medium rare to medium doneness, turning once. Brush with the reserved marinade. Remove the steak strips and vegetables from the grill, season to taste, and remove from the skewers. If using an electric grilling machine, add the peppers, drizzle a bit of marinade over the top, cover and cook for 3 to 4 minutes, or until tender. About 1 to 1 1/2 minutes before the vegetables are done, push them to the top of the grill and place the steak strips on the lower portion of the grill for 1 to 1 1/2 minutes for medium rare. Remove, place the steak, onions, and bell peppers individual serving bowls, and cover to keep warm. While the steak and vegetables are cooking, warm the tortillas by covering tightly and placing them in a warm oven (250 degrees F) for about 15 minutes. Place a tortilla on each dinner plate. Serve the steak and vegetables family-style, allowing everyone to roll their own fajitas. Serve with salsa, cheese, guacomole, cilantro, or sour cream toppings.

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