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Chili Crusted Steak Fajitas

Chili Crusted Steak Fajitas is an eat-lf mailing list grilled recipe made with Lean Flank Steak, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, and Plum Tomatoes. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1
• 1
• 1
• 4
• 2 tbsp
• 2 tbsp
• 3/4 tsp
• 3 clove
• 1 1/2 tsp
• 1
• 8
• 4 tbsp

Method (preview)

1. 1

   Trim fat from steak and set aside.

2. 2

   Combine bell pepper pieces, tomato halves, 1 tbs lime juice, 1 tbs

3. 3

   Toss gently and set aside.

4. 4

   Combine remaining lime juice and Worcestershire, 1/4 tsp salt, remaining minced garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at least 30 minutes.

5. 5

   Remove steak from bag, reserving marinade.

6. 6

   Rub chili powder evenly over steak, and set aside.

7. 7

   Remove bell pepper pieces and tomato halves from bowl, reserving marinade.

8. 8

   Set tomatoes aside.

9. 9

   Prepare grill.

10. 10

    Place steak, pepper pieces, tomato halves and onion slices on grill rack coated with cooking spray.

11. 11

    Grill tomato halves 3 minutes on each side.

12. 12

    Grill steak five minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.

13. 13

    Grill bell pepper pieces and onions six minutes on each side or until tender, basting occasionally with reserved marinade. remove steak and vegetables from grill.

14. 14

    Let steak stand five minutes; cut steak diagonally across grain into thin slices.

15. 15

    Cut bell pepper pieces into 1/4 inch slices and cut onion slices in half.

16. 16

    Sprinkle remaining 1/4 tsp salt over vegetables.

17. 17

    Heat flour tortillas according to package directions. Place two tortillas on each of four plates. Divide steak, bell pepper and onion evenly among tortillas.

18. 18

    Top each fajita with 1/2 tomato and 1/12 tsp fat free sour cream. Serve warm