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Skinny Grilled Fajita Pitas
ounces beef flank steak
cup bottled light clear Italian salad dressing
teaspoon finely shredded lime peel
cup lime juice
tablespoons snipped fresh cilantro
cup finely chopped onion
teaspoon black pepper
cups mixed spring baby salad greens
medium red sweet pepper, cut into bite-size strips
medium avocado, halved, seeded, peeled, and thinly sliced
whole wheat pita bread rounds, halved
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.
No nutrition information available for this recipe.
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