On the Grill: Beef Fajitas

I’ve made fajitas a few different ways, and most of them call for a high-sugar marinade. This recipe’s carbs come from vegetables, not ketchup and brown sugar–and there’s still plenty of flavor. wpid-wp-1398251408668.jpegThat comes from Penzeys Fajita Seasoning, which I picked up on a trip to their Germantown store yesterday. This blend of salt, pepper, oregano and several other spices added a punch of flavor without too much heat, and 3/4 tsp. contains only 1g/carb.

Beef Fajitas

Serves 4; 7g/carbs per serving (tortillas will vary; this recipe does not include carb count for tortillas)

wpid-wp-1398250900525.jpeg2 lb. boneless sirloin or flank steak (I used London broil)
3 TBL olive oil
1 TBL Penzeys Fajita seasoning
juice of 1 lime
5 1/4 oz. Vidalia onion, sliced thin
5 1/4 oz. bell pepper, sliced thin
2 TBL olive oil

Sprinkle Fajita seasoning on both sides of steak and rub in. Place steak in glass dish and pour olive oil and lime juice over top. Flip a couple of times to coat both sides, then allow to marinade at least 2 hours.

Grill steak to desired doneness. Meanwhile, heat a heavy pan (cast iron is best) with remaining olive oil and cook onions and peppers until well done. If desired, season with a little more Fajita seaoning.

Allow steak to rest 10 minutes after grilling, then slice across the grain.

Serve on warmed tortillas with peppers and onions, or skip the tortillas and serve on top of a salad.

copyright 2014 Barb Szyszkiewicz


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