Flaming Fajitas
THE CANADIAN PRESS
By grilling the steak, vegetables and flatbreads, this entire meal can be cooked quickly on the barbecue in the great outdoors.
INGREDIENTS
- Finely grated rind and juice of 1 lime
- 125 ml ( 1/2 cup) finely chopped pickled jalapeno
- peppers plus 30 ml (2 tbsp) reserved juice
- 30 ml (2 tbsp) Worcestershire sauce
- 2 cloves garlic, minced
- 500 g (1 lb) beef marinating steak (flank, inside round or sirloin tip), 2 cm (3/4 inch) thick
- 1 each onion and sweet red pepper, cut into strips
- 15 ml (1 tbsp) vegetable oil
- 5 ml (1 tsp) chili powder
- 2 ml ( 1/2 tsp) ground cumin
- 4 Greek pitas
DIRECTIONS
- In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half the garlic. Pierce beef all over with fork and add to bag; seal and refrigerate for 12 to 24 hours.
- Discard marinade. Grill steak over medium-high heat for 6 to 8 minutes for rare, turning only once with tongs. Let stand for 5 minutes; slice thinly across grain.
- Meanwhile, toss together onion, red pepper, oil, remaining garlic, chili powder and cumin; grill in grilling basket over medium-high heat for 5 minutes, tossing occasionally. Tuck steak and vegetables into warm pitas.
Yield: Makes 4 servings
Nutrients: 354 calories, 31 g protein, 8 g fat, 39 carbohydrates
