Recipe Beef Chili Crusted Steak Fajitas
 

Chili Crusted Steak Fajitas Hot

A recipe for Chili Crusted Steak Fajitas. Follow the simple recipe instructions for Chili Crusted Steak Fajitas shared by other home cooking experts.


Ingredients

1/2 pound lean flank steak

1 medium red bell pepper, quartered and seeded

1 medium green bell pepper, quartered and seeded

1 medium yellow bell pepper, quartered and seeded

4 plum tomatoes cut in half

2 Tbs. Worcestershire sauce

2 Tbs. lime juice, divided

3/4 Tsp. salt

3 cloves garlic, minced and divided

1 1/2 Tsp. chili powder

1 medium red onion cut into slices

Cooking spray

8 6 1/2 inch flour tortillas

4 Tbs. sour cream, fat free


Directions

Trim fat from steak and set aside. Combine bell pepper pieces tomato halves 1 tbs lime juice 1 tbs Worcestershire sauce 1/4 Tsp. salt and half of minced garlic in a large bowl. Toss gently and set aside. 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. Remove steak from bag reserving marinade. Rub chili powder evenly over steak and set aside. Remove bell pepper pieces and tomato halves from bowl reserving marinade. Set tomatoes aside. Prepare grill. Place steak pepper pieces tomato halves and onion slices on grill rack coated with cooking spray. Grill tomato halves 3 minutes on each side. Grill steak five minutes on each side or until desired degree of doneness basting occasionally with reserved marinade. 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. Let steak stand five minutes; cut steak diagonally across grain into thin slices. Cut bell pepper pieces into 1/4 inch slices and cut onion slices in half. Sprinkle remaining 1/4 Tsp. salt over vegetables. Heat flour tortillas according to package directions. Place two tortillas on each of four plates. Divide steak bell pepper and onion evenly among tortillas. Top each fajita with 1/2 tomato and 1/12 Tsp. fat free sour cream. Serve warm.

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