I wasn't planning on blogging about this meal, but as I began putting it together it looked so delicious I started snapping shots (just in case!).
Since I wasn't prepared, wouldn't you know it, our camera died halfway through and I had to resort to an iPhone to finish the photos. So, apologies in advance for the crappy photos in this post!
Now for the recipe! This meal is an excellent way to incorporate very nutritious food into your dinner diet, and I'd be willing to bet you could get just about anybody (kids, husbands, etc) to eat lots of veggies and not even realize it (or at least not care)!
Ingredients:
Steak - (your favorite cut, I used Top Sirloin)
Taco or Fajita Seasoning (keep a few of these packets on hand at all times!)
Olive Oil
Balsamic Vinegar
Worcestershire Sauce
1 can Pinto Beans (or make your own)
Flour Tortillas (I LOVE the handmade ones from Trader Joe's, so good!)
Low-Fat Sour Cream (or substitute this for non-fat Greek yogurt!)
Veggies (anything you want to use):
1/2 Yellow Onion sliced
1 Green Bell Pepper sliced
1 Red Bell Pepper sliced
2 Cloves Garlic thin sliced
1 cup sliced Crimini Mushrooms
1 med Zucchini sliced
1 cup Kale torn or chopped
1/2 can diced Tomatoes (with juice)
How to make it:
Slice the steak into strips about 1/2" thick
and 4" long and put into a bowl. Drizzle lightly with olive oil, 2 Tbls balsamic vinegar, 2 Tbls Worcestershire and 1/2 packet of taco or fajita seasoning. Mix to coat meat and let marinate for at least 15 mins while you prep everything else.
Prepare all of the veggies as directed above (I like long slices of pepper and onion and thicker half slices of mushroom and zucchini for this dish). Heat pinto beans in small pot on low. Preheat grill pan and large skillet. Lightly coat grill pan with cooking spray (I use olive oil spray) and spread steak strips evenly on the grill. Brown one side then flip to brown the other.
While steak is browning, add 2 Tbls olive oil to skillet and begin to saute the veggies. Start with onions, garlic then add peppers. Add zucchini and mushrooms when you flip the meat.
Once both sides of the steak are evenly browned, remove steak from grill pan and add to veggie mix in the skillet. Add in kale, 1/2 can diced tomatoes, remainder of seasoning packet and about 1/3 cup of water. Toss everything to coat, reduce heat and cover. Simmer for approximately 5 mins.
While the filling is simmering, heat the tortillas (if you have a gas range, you can do this on the burner, flipping quickly and often to avoid burning, or in the microwave for 30 secs, but you should rub them with a little bit of water to avoid drying).
Assemble fajitas with steak and veggie filling, pinto beans (for extra protein and fiber) and a dollop of sour cream.
Enjoy alone or with Spanish Rice (bonus recipe below)! So delicious and really quite healthy!
This super simple Spanish Rice is a great way to use up left over rice from a previous meal. Start with 1/4 chopped yellow onion and 1 large clove of garlic, diced. Saute the onion and garlic in 1 Tbls olive oil in a small pot.
When onion and garlic start to look translucent, add in about 1 1/2 cups cooked brown rice, 1/2 can diced tomatoes and juice, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1-2 Tbls Tapatio or Cholula (depending on how spicy you like it!). Stir, reduce heat to low and let simmer while you prepare the main course! That's it! Very easy!
