Heart Healthy Recipes - Beef Fajitas

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• Spinach Berry Salad
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• Corn tomales with avocado-tomatillo salsa
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• Broccoli Cheddar Bake
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• Honey Glazed Sweet Potatoes
• Sauteed Fresh Corn
• Glazed Root Vegetables
• Grilled Lemon Chicken
• Poached Salmon
• Baked Penne Florentine
• Light Colorado Quiche
• Beef Fajitas
• Chicken & Asparagun Tossed with Penne
• Curried Pork Tenderloin in Apple Cider
• Zucchini Lasagna
• Chicken Marsala
• Caribbean Casserole
• Pumpkin Pie
• Irish Brown Bread
• Carrot and Spick Quickbread
• Orange Dream
• Three-Grain Raspberry Muffins
• Apple Berry Cobbler
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Beef Fajitas

Serves 4
Prep: 15 minutes
Broil: 20 minutes

1 flank steak (1 pound)
1 Spanish onion (about 9 ounces), sliced
1 sweet red pepper, cored, seeded and sliced
1 clove garlic, finely chopped
¼ cup fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
1/8 teaspoon salt
8 flour tortillas (8-inch), warmed
Pico de gallo (optional)

Combine steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, cilantro, cumin and salt in small bowl. Pour over steak and vegetables; toss. Cover and refrigerate for 1 to 2 hours.
Preheat broiler. Broil steak 6 inches from heat for 8 to 10 minutes on one side; turn over. Add vegetables with remaining marinade. Broil 10 minutes more or until meat is done to desired doneness and vegetables are cooked.
Let meat stand 10 minutes. Cut diagonally against grain into thin slices. Mound steak and vegetables into tortillas; fold and serve. If desired, serve with pico de gallo.

Nutritional Analysis:
Calories: 451 Cholesterol: 44 mg
Protein: 24 g Sodium: 521 mg
Carbohydrate: 57 g
Total fat: 13 g

Diabetes Exchange:
¼ recipe (2 flour tortillas each) = 4 carbohydrate servings
Each tortilla = 2 carbohydrate servings