Ingredients:

  • 1 (1 lb) flank steak
  • 1 lb skinned, boned chicken breast
  • 2 red bell peppers, each cut into 12 wedges
  • 2 green bell peppers, each cut into 12 wedges
  • 1 large Vidalia onion, cut into 16 wedges
  • Cooking spray16 (6 in) fat-free flour tortillas
  • 1 cup salsa
  • 2 tbs minced green onions
  • ¼ cup low-fat sour cream
  • ½ cup chopped fresh cilantro
  • Marinade:
  • ¼ cup olive oil
  • 1 tsp grated lime rind
  • 2½ tbs fresh lime juice
  • 2 tbs Worcestershire sauce
  • 1½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp coarsely ground black pepper
  • 2 garlic cloves, minced
  • 1 (14.25 oz) can low-salt beef broth

Directions:

  1. Prepare the marinade by combining the 10 marinade ingredients in a bowl and set aside
  2. To prepare fajitas, trim fat from steak; score diamond pattern on both sides of steak
  3. Combine 1½ cups marinade, steak, chicken in large zip-lock bag; seal and marinate in refrigerator 4 hours to overnight, turning occasionally
  4. Combine remaining marinade, bell peppers, and onions in zip-lock bag; seal and marinate in refrigerator 4 hours to overnight, turning occasionally
  5. Remove steak and chicken from marinade and discard remaining marinade
  6. Remove vegetables from marinade. Save remaining marinade – place in small sauce pan and set aside
  7. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness
  8. Wrap tortillas tightly in foil; place packet on grill the last 2 minutes of grilling time
  9. Bring reserved marinade to a boil
  10. Cut steak and chicken diagonally across the grain into thin slices; place steak, chicken, and vegetables onto serving platter and drizzle with reserved marinade
  11. Arrange steak, chicken, vegetables in tortilla, top with salsa, sour cream, and cilantro

Yield: 8 servings (2 tortilla each)

[ratings]

Brought to you by our friends at Clubhouse Tailgate