GARLIC-LIME FLANK STEAK FAJITAS

Garlic-Lime Flank Steak Fajitas image

These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that's totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is also a delicious way to get ahead of a busy day. When dinner rolls around, all it takes is a little chopping and a hot grill pan (or grill, if you've got one) to cook up this succulent and bright meal. Oh, and did we mention, this recipe comes in at 330 calories per serving? So what are you waiting for? Dinner awaits!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 1/3 lb beef flank steak, trimmed of visible fat
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic
1/4 teaspoon ground red pepper (cayenne)
1/4 cup lime juice
2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1 cup sliced onions
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
6 (8-inch) Old El Paso™ flour tortillas for burritos (from 11.5-oz package), heated as directed on package
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 65 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 1 g