3 tablespoons chili-lime hot sauce
2 teaspoons vegetable oil
1 teaspoon dried marjoram, crushed
1 green sweet peppers, cut into strips
1/2 large red onion, sliced
1 medium-size zucchini, halved lengthwise and sliced
8 ounces boneless beef chuck eye steak, cut into very thin slices
1/8 teaspoon black pepper
6 8-inch flour tortillas
2 tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)
- In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
- Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
- Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
From the Test Kitchen
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.
Nutrition Facts (Fall Vegetable Fajitas)
- Per serving:
- 254 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 26 mg chol.,
- 598 mg sodium,
- 27 g carb.,
- 1 g fiber,
- 1 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet