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Tuesday, January 19, 2010

Tequila Lime Steak Fajitas


2 - 3 lbs skirt steak, sirloin steak, or london broil. Can substitute 2-3 lbs of boneless chicken breast or even shrimp.

Marinade:

Zest of one lime
Juice of one lime
shot of tequila
1/4 cup olive oil
4 cloves of garlic, finely chopped
1/4 cup of fresh cilantro, finely chopped
1/4 - 1 teaspoon red pepper flakes (depends on how spicy you like it)
1 teaspoon salt

Mix ingredients well. Put steaks and marinade in a ziploc bag, and refrigerate at least 6 hours, preferably overnight. If using shrimp, only marinate for an hour otherwise the lime juice will "cook" the shrimp.

Seed and quarter two large bell peppers. Peel a large onion, and slice across in 1/2 inch slices. Grill the pepper and onion until lightly charred. Slice up the grilled peppers, and seperate the onion rings out of the slices.

Grill steak until desired done-ness. Slice as thin as possible, on the bias.

To assemble fajitas:

Normal: Warm flour tortillas by wrapping in damp paper towels and microwaving for a minute.

Low carb: Take a large head of iceberg lettuce and cut in half. Separate off 2 -3 layers of leaves and use those to wrap the filling.

Layer on the steak, peppers, onions, and add any other toppings you enjoy: shredded cheddar/jack cheese, sour cream, avocado slices, chopped tomato, no-sugar-added salsa.

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