Judy's Beef Fajitas Recipe

You can also use chicken or pork in these fajitas.
Servings: 6

Rub:

1 tablespoon grapeseed oil
1 tablespoon Chef Judy seasoning

Filling:
2 pounds flank steak
2 tablespoons grapeseed oil
3 bell peppers, mixed, red, yellow and green, sliced thin
1 onion, sliced thin
2 garlic cloves, chopped
cilantro sprigs, as needed for garnish

Trim the fat from the flank steak. Pat the steak dry and cut the steak into two or three pieces if necessary. Rub the steaks with seasoning.

Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes.

Add the oil to a heavy sauté pan. Heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften.

Slice the steak against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast-iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table.

Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, and guacamole.

Per Serving : 352 Calories; 23g Fat (58.8% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 107mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 2 Fat.