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Beef Fajitas


1/2 cup nonfat Italian dressing
1/4 cup lime juice
3 tablespoons light soy sauce
1/4 cup finely chopped fresh cilantro leaves
3 green onions, finely chopped
2 cloves garlic, minced
1 and 1/2 lbs beef flank steak, cut into thin strips
6 medium onions, sliced
6 green, yellow, or red bell peppers, cored, seeded, and sliced
12 flour tortillas (see note)
4 large tomatoes, cored and chopped


Traditionally, fajitas are made with skirt steak, which is a fatty cut of beef. To reduce the fat, we substituted flank steak, saving 3 to 4 grams of fat and 25 calories per serving. Avoid using sour cream on top.

1. In large shallow baking dish combine Italian dressing, lime juice, soy sauce, cilantro, green onions, and garlic. Add slices of steak and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.

2. Remove beef from marinade and add onions and peppers to marinade in baking dish; toss vegetables to coat. Arrange onions and peppers in a single layer on broiler-pan rack (if necessary, cook vegetables in two or three batches). Broil 6 to 8 minutes, rearranging once, until vegetables are crisp-tender. Remove and keep warm in oven. Repeat with remaining vegetables.

3. Arrange beef in a single layer on broiler rack. Broil 3 minutes or until cooked through. Serve in tortillas. Top with onions, peppers, and tomatoes.

Note: To warm tortillas, heat oven to 400 F. Wrap tortillas in foil and bake 5 minutes.

Nutrition per serving: 523 cal.; 33 g pro.; 15 g fat; 66 g carb.; 928 mg sod.; 57 mg chol.