Makes 3 servings of 2 fajitas each Macros: 607 cal, fat 25g, carbs 49g, protein 49g, fibre 9g
Ingredients: For the Steak 12 oz flank or striploin steak, trimmed 1/2 tbsp minced garlic 1/2 tbsp cumin salt + fresh pepper to taste
For the Onions and Peppers 1 medium onion, sliced into long strips 3 bell peppers (I used multi-colors), sliced into strips 1 tbsp olive oil salt + fresh pepper to taste 6 x 6′′ multi-grain tortillas Toppings 1 cup shredded low fat cheese (divided between 6 fajitas) 1/2 cup low fat sour cream (divided between 6 fajitas) Directions: I like to season the steak a few hours ahead.) Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temperature at least 10 minutes before grilling. In a large pan or skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. Cook steak to your liking using whatever method you prefer. Remove from grill and let it rest a few minutes before cutting. Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese and sour cream.