Steak and Bell Pepper Fajitas
These zesty fajitas prove that eating right means never having to give up your favorite foods. Here’s the nutrition bonus in this savory dish: iron from lean beef, nutrients from bell peppers, and smart carbs and fiber from the tortillas. Olé!

1 tablespoon oil, olive, extra virgin
4 clove(s) garlic, minced
1 teaspoon lime peel, grated
2 tablespoon lime juice, fresh
1 teaspoon cumin, ground
1 pounds beef, lean sirloin, round tip, trimmed of all visible fat
1/2 teaspoon salt, divided
1 pepper(s), red, bell, cut into 1/4" strips
1 pepper(s), green, bell, cut into 1/4" strips
1 onion(s), cut into 1/4" slices
4 tortilla(s), flour, whole-wheat, (6" diameter)
1/2 cup(s) salsa, medium, or medium-hot
1/4 cup(s) sour cream, nonfat

In a resealable plastic bag, combine the oil, garlic, lime peel, lime juice, and cumin. Add the sirloin and toss well to coat. Seal the bag and refrigerate for 4 hours or overnight.
Preheat the grill or broiler. Remove the sirloin from the marinade and sprinkle with 1/4 teaspoon salt; reserve the marinade. Grill or broil 4" from the heat for 5 to 6 minutes per side, or until a thermometer inserted in the center registers 145°F for medium-rare. Transfer to a cutting board and cover loosely with foil.
Heat a large nonstick skillet over medium-high heat. Add the red bell pepper, green bell pepper, onion, and any marinade left in the bag from the sirloin. Cook, stirring often, for 8 to 9 minutes, or until the vegetables are softened. Add the remaining 1/4 teaspoon salt and stir well.
Warm the tortillas according to the package directions. Thinly slice the sirloin across the grain on a slight angle.
To assemble, place the tortillas on individual plates. Top with the sirloin, vegetables, salsa, and sour cream.

Serving Size: 4
Amount Per Serving
Calories: 258
Total Fat: 8 g
Saturated Fat:
Cholesterol:
Sodium: 598 mg
Total Carbohydrate: 24 g
Dietary Fiber: 4 g
Protein: 28 g