Fajitas probably are the healthiest of Tex-Mex dishes: there are no hard or soft shells (no starch and trans fat) and there is no cheese. (Fat! And calories!). You can use lean beef to stay away from fatty meats. And you can include as many healthy vegetables as your plate will hold.
There’s just nothing not to love about a fajita and plenty to adore.
Read below to learn how to make the perfect fajita.
- Start with lean skirt steaks. They’ll be rolled up fresh from the butcher, so get out a good cutting knife and roll them out for trimming.
- Place the trimmed meat into a bag with the marinade of your choice. Don’t seal the bag completely; leave a small hole for air at the side of seal and press the air out through the hole. Once the air is out of the bag, finish sealing.
- Squeeze the bag to make sure the meat is completely covered with the marinade.
- Lay the bag flat in your refrigerator for three to 10 hours, turning it over occasionally.
- Cut up the vegetables of your choice, mix them together in a large bowl and add some of the marinade.
A hot, sizzling fajita with lean steak and hot vegetables is a very delicious and healthy meal.
- On the two-sided grill you’ve set up, lay a cast iron skillet on the hot side of the grill and let it heat up for five minutes.
- Move the skillet over to the cool side of the grill and then place your meat on the hot side (over the coals) for grilling.
- Flip the steaks every minute or so as they char.
- Place a thermometer in the meat and remove them from the grill when they hit 125 to 130 degrees F.
- Cook the vegetables in the skillet.
- Slice the steaks into smaller pieces. Slice against the grain.
- Place the veggies on the meat and eat!
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