Beef and vegetable fajitas (Low-fat)(Low-cholesterol)

 

             A delicious hot sandwich in a flour tortilla, easy to wrap your hand around.

Makes 4 servings

• 1 flank steak (1 pound)
• 1 Spanish onion, sliced
• 1 sweet red pepper, cored, seeded an cut into strips
• 1 clove garlic, finely chopped
• ¼ cup lime juice
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar or red wine vinegar
• 2 tablespoons chopped fresh cilantro or parsley
• ¼ teaspoon ground cumin
• Pinch of salt
• 8 flour tortillas

1. Combine steak, onion and red pepper in shallow dish ; combine garlic, lime juice, olive oil, balsamic vinegar, cilantro, cumin and salt in small bowl.
2. Pour over steak and vegetables ; cover and refrigerate 1 to 2 hours.
3. Preheat broiler ; place steak on rack in broiler pan.
4. Broil steak 4 inches from heat for 2 to 3 minutes each side ; add vegetables to broiler rack, spoon remaining marinade over all and broil, turning, 8 to 10 minutes until meat is desired doneness and vegetables are tender.
5. Let stand teh meat 5 minutes ; cut steak diagonally across the grain into thin slices.
6. Mound steak and vegetables into tortillas ; fold tortillas over and serve.

BON APPÉTIT