Enjoy the earthy flavors of the Southwest with this steak fajita. The steak and vegetables are grilled and then stuffed into flour tortillas for a tasty, quick dinner. The marinade in the recipe works well for the steak; however, you can save a little time by substituting a purchased fajita sauce.
Corn and roasted red peppers give color and flavor to the side salad. Here’s how to make it:
Corn salad: Defrost 1 cup frozen corn kernels by microwaving 1 minute or placing in a colander and rinsing with hot water. In a bowl, combine them with 4 cups ready-to-eat salad and 1/2 cup sliced, roasted red pepper. Sprinkle with 2 tablespoons reduced-fat vinaigrette, and toss to coat.
This meal contains 559 calories per serving with 36 percent of calories from fat.
Fred Tasker’s wine tip: A malbec from Argentina is just the ticket.
• Roasted red pepper is available in jars or cans in the condiment section of the supermarket.
• The steak and vegetables can also be cooked on a stove-top grill or in a heavy skillet.
• To keep the vegetables from falling through the grill grates, use a grill screen or mat.
• Marinate steak.
• Heat grill.
• Prepare remaining ingredients for fajitas.
• Grill fajita ingredients.
• Make salad.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
• To buy: 1/2 pound skirt steak, 1 bottle chili powder, 1 bottle ground cumin, 1 red or green bell pepper, 1 package 8-inch flour tortillas, 1 bag ready-to-eat salad, 1 package frozen corn kernels, 1 bottle reduced-fat vinaigrette, 1 can olive oil spray, 1 jar or can roasted red peppers.
• Staples: olive oil, balsamic vinegar, minced garlic, onion, salt, black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.