Fall Vegetable Fajitas

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly slice across the grain.

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  • Serving Size: 1 soft shell fajita tacos
  • Prep: 20 mins
  • Marinate: 2 hrs
  • Grill: 8 mins to 10 mins

Fall Vegetable Fajitas

Directions

  1. In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
  2. Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
  3. Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

From the Test Kitchen

To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.

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Nutrition Facts (Fall Vegetable Fajitas)

  • Per serving:
  • 254 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 26 mg chol. ,
  • 598 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 12 g pro.
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