Try this Marinated Steak and Pepper Fajitas recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness. Let steaks stand 5 minutes.
Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 414 | ||
Calories from Fat: 68 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 130.9mg | 5 % | |
Potassium 407.6mg | 11 % | |
Total Carbohydrate 79.1g | 23 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 67.9g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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