Cooking Light Beef Fajitas

• Marinade
• olive oil↗1⁄4 cup
• lime rind↗1 teaspoon

  grated

• lime juice↗2 1⁄2 tablespoons
• Worcestershire sauce↗2 tablespoons
• ground cumin↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• dried oregano↗1⁄2 teaspoon
• fresh coarse ground black pepper↗1⁄2 teaspoon
• garlic cloves↗3

  minced

• low sodium beef broth↗1

  (14 1/4 ounce) can

• Fajitas
• flank steak1

  (3/4 lb)

• red bell pepper↗1

  each cut into wedges

• green bell pepper1

  each cut into wedges

• large sweet onion, cut into wedges↗1
• (6 inch) fat free tortillas8
• cup salsa1
• cup chopped fresh cilantro1⁄2
• skewer

Step-by-step instructions

1. 1

   To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

2. 2

   To prepare fajitas, trim fat from steak and cut against the grain into strips. Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

3. 3

   Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

4. 4

   Prepare grill.

5. 5

   Remove steak from bag; discard marinade.

6. 6

   Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.

7. 7

   Place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.

8. 8

   Wrap tortillas in a damp paper towel and microwave until soft.

9. 9

   Bring reserved marinade to a boil.

10. 10

    Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.

11. 11

    Serve the meat and veggies with the flour tortillas and let people make their own fajitas. Pass chopped cilantro.