Most of you have seen those “sizzlin fajitas” at restaurants that look and smell so good when they come out. But what you probably didn’t know was that they’re one of the unhealthiest items on the menu. Here’s just one example: the Steak Fajitas at Applebee’s have 1360 calories, 150 grams of carbohydrates, 50 grams of fat, and 5410 milligrams of sodium (almost 2 days’ worth). Yikes.
My healthy steak fajitas recipe is big on flavor but low in fat and calories. I use a lean cut of grass-fed beef like sirloin or flank steak. And, I use a lot of veggies instead of loading them with sour cream and cheese. Your taste buds (and your waist line) will thank you.
- 12 oz. Beef Sirloin, Top Round, or Flank Steak (cut into strips)
- 1 Red Onion (cut into 1/2 inch strips)
- 1/2 Green Pepper, (cut into 1/2 inch strips)
- 1/2 Red Pepper, (cut into 1/2 inch strips)
- 4 Whole Wheat Tortillas
- 1/4 cup Reduced Fat Shredded Cheddar Cheese
- 2 Tomatoes (diced)
- 2 cups Romaine Lettuce (shredded)
- 1/2 cup Fresh Salsa
- 1 T Chili Powder
- 1/2 tsp. Oregano
- 1/2 tsp. Paprika
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Cumin
- 1/8 tsp. Salt
- 1/8 tsp. Pepper
Combine the chili powder, oregano, paprika, cumin, garlic powder, salt and pepper and coat the meat. Let sit for at least an hour or overnight in the fridge. In a nonstick frying pan, cook the steak over medium heat until seared on both sides, about 2 minutes/side. Remove from the pan and finish cooking in the oven (at 350 for 8-10 minutes). Meanwhile, add the onion and green pepper strips to the pan and sauté until the vegetables are tender, about 5 minutes. Remove the meat from the oven, and let it sit for at least 5 minutes. Then, cut it into 1-inch pieces. To serve, spread an equal amount of the meat and vegetable mixture on each tortilla. Top tortillas with a sprinkle of cheese, tomatoes, lettuce, and salsa.
325 calories, 7 g fat (3 saturated), 30 g carbs, 32 g protein, 498 mg sodium