Ingredients:
- 1 (1 lb) flank steak
- 1 lb skinned, boned chicken breast
- 2 red bell peppers, each cut into 12 wedges
- 2 green bell peppers, each cut into 12 wedges
- 1 large Vidalia onion, cut into 16 wedges
- Cooking spray16 (6 in) fat-free flour tortillas
- 1 cup salsa
- 2 tbs minced green onions
- ¼ cup low-fat sour cream
- ½ cup chopped fresh cilantro
- Marinade:
- ¼ cup olive oil
- 1 tsp grated lime rind
- 2½ tbs fresh lime juice
- 2 tbs Worcestershire sauce
- 1½ tsp ground cumin
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp coarsely ground black pepper
- 2 garlic cloves, minced
- 1 (14.25 oz) can low-salt beef broth
Directions:
- Prepare the marinade by combining the 10 marinade ingredients in a bowl and set aside
- To prepare fajitas, trim fat from steak; score diamond pattern on both sides of steak
- Combine 1½ cups marinade, steak, chicken in large zip-lock bag; seal and marinate in refrigerator 4 hours to overnight, turning occasionally
- Combine remaining marinade, bell peppers, and onions in zip-lock bag; seal and marinate in refrigerator 4 hours to overnight, turning occasionally
- Remove steak and chicken from marinade and discard remaining marinade
- Remove vegetables from marinade. Save remaining marinade – place in small sauce pan and set aside
- Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness
- Wrap tortillas tightly in foil; place packet on grill the last 2 minutes of grilling time
- Bring reserved marinade to a boil
- Cut steak and chicken diagonally across the grain into thin slices; place steak, chicken, and vegetables onto serving platter and drizzle with reserved marinade
- Arrange steak, chicken, vegetables in tortilla, top with salsa, sour cream, and cilantro
Yield: 8 servings (2 tortilla each)
[ratings]
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