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I just about died and went to heaven tonight! I decided to mess around with a grilled tasting beef fajita since I have been eating a lot of chicken lately. These turned out awesome! Thank you to the person on here that suggested using a romaine lettuce leaf as a shell. It worked perfect and I didn't even miss the torilla! Take a look at how it turned out.
So here is what I did...
Slice some steak (doesn't have to be an expensive cut because it will tenderize as it marinates) thinly across the grain. Put into a large ziploc bag. To the meat add a packet of fajita mix (WARNING: there is a some corn syrup solids and cornstarch in the McCormick mix I used, however I am not super fussy as to having such a small amount of forbidden items. The nutrition info say 3 carbs per serving & 8 servings. You are going to get more than eight servings of fajita filling and you will pour some of the juice off after cooking. So I can't imagine the carbs for the mix would add up to 3 per serving. If you are worried about it you could probaby find a recipe for fajita seasoning to make yourself that would be carb free.), 1/4 c. olive oil, 2 T lemon juice, 1 tsp. minced garlic, red pepper flakes, black pepper to taste. Zip close and mix around well. Let marinate in fridge for a few hours or overnight.
Next, cut your veggies into slices. I used 1 each; green, red, yellow and orange pepper and 1 red onion. Put all in a bowl and toss with a couple T. of olive oil. Salt and pepper to taste. In a grilling basket. Grill veggies until semi soft and they get that nice charred look on the edges. Remove from grill.
In a large hot skillet on the stove, fry steak untill just slightly pink in center of strips. (don't remove marinade before cooking you want to have some of the fajita flavor to coat your veggies) Add veggies and toss. Now you may need to drain some of the juices if you desire. It is ready!
Fill a romaine lettuce leaf with mixture placing it down the spine of the leaf. Top with toppings of your choice. I did some cheese and a little sour cream. Enjoy!!! I did!!!
PS
I pictured it with the bottle of sourcream because I also wanted to share my idea of how I control my portions of sauces. These bottles can be found at Walmart for 97 cents. I love using them for dressing, sourcream and pizza sauce. They have a small controlled stream that allows you to spread your sauce evenly without getting too much!
So here is what I did...
Slice some steak (doesn't have to be an expensive cut because it will tenderize as it marinates) thinly across the grain. Put into a large ziploc bag. To the meat add a packet of fajita mix (WARNING: there is a some corn syrup solids and cornstarch in the McCormick mix I used, however I am not super fussy as to having such a small amount of forbidden items. The nutrition info say 3 carbs per serving & 8 servings. You are going to get more than eight servings of fajita filling and you will pour some of the juice off after cooking. So I can't imagine the carbs for the mix would add up to 3 per serving. If you are worried about it you could probaby find a recipe for fajita seasoning to make yourself that would be carb free.), 1/4 c. olive oil, 2 T lemon juice, 1 tsp. minced garlic, red pepper flakes, black pepper to taste. Zip close and mix around well. Let marinate in fridge for a few hours or overnight.
Next, cut your veggies into slices. I used 1 each; green, red, yellow and orange pepper and 1 red onion. Put all in a bowl and toss with a couple T. of olive oil. Salt and pepper to taste. In a grilling basket. Grill veggies until semi soft and they get that nice charred look on the edges. Remove from grill.
In a large hot skillet on the stove, fry steak untill just slightly pink in center of strips. (don't remove marinade before cooking you want to have some of the fajita flavor to coat your veggies) Add veggies and toss. Now you may need to drain some of the juices if you desire. It is ready!
Fill a romaine lettuce leaf with mixture placing it down the spine of the leaf. Top with toppings of your choice. I did some cheese and a little sour cream. Enjoy!!! I did!!!
PS
I pictured it with the bottle of sourcream because I also wanted to share my idea of how I control my portions of sauces. These bottles can be found at Walmart for 97 cents. I love using them for dressing, sourcream and pizza sauce. They have a small controlled stream that allows you to spread your sauce evenly without getting too much!
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