Pep­per Steak Fa­ji­tas

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 1 HOUR 50 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, NUT-FREE

Watch sim­ple in­gre­di­ents turn into a sa­vory meal! The soy sauce adds a sub­tle kick to this tasty fa­jita recipe. Serve over your choice of gluten-free tor­tillas and gar­nish with fresh cilantro if de­sired.

1 pound skirt steak, cut into strips 1 small green bell pep­per, sliced length­wise 1 small red bell pep­per, sliced length­wise 1 small yel­low bell pep­per, sliced length­wise ½ cup finely chopped sweet yel­low onion ¼ cup + 2 ta­ble­spoons olive oil, di­vided 2 ta­ble­spoons gluten-free soy sauce 1 ta­ble­spoon lime juice 1 gar­lic clove, peeled ½ cup fresh cilantro leaves ¼ tea­spoon ground ginger ⅛ tea­spoon ground black pep­per 4 small gluten-free tor­tillas

1. Trans­fer the steak strips, bell pep­pers and onion into a glass dish. Set aside.

2. In the bowl of a food pro­ces­sor, com­bine ¼ cup olive oil, soy sauce, lime juice, gar­lic, cilantro, ginger and pep­per and pulse un­til smooth, about 2 to 3 min­utes. Driz­zle this mix­ture over the steak, bell pep­pers and onion. Toss un­til evenly coated and cover with plas­tic wrap.

3. Mar­i­nate in the re­frig­er­a­tor for at least 1 hour be­fore cook­ing.

4. Heat 2 ta­ble­spoons olive oil over medium heat and add the steak, leav­ing be­hind the bell pep­pers and onion in the glass dish. Make sure to driz­zle re­main­ing juices over the steak.

5. Cook steak strips, flip­ping oc­ca­sion­ally, un­til browned and juices run clear, about 30 min­utes. Add the bell pep­pers and onion and cook for an ad­di­tional 5 min­utes or un­til soft.

6. Re­move from heat and serve over gluten-free tor­tillas.

NU­TRI­TION PER SERV­ING: CALO­RIES: 452, FAT: 34G, SAT­U­RATED FAT: 8MG, CHOLES­TEROL: 74MG, SODIUM: 549MG, CAR­BO­HY­DRATES: 13G, FIBER: 2G, SUG­ARS: 2G, PRO­TEIN: 26G MARCH - APRIL 2016

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