Thursday, March 12, 2009
From Rachael Ray's magazine
8 flour tortillas ( I didn't figure these into the points--i found some Tortilla Factory tortillas which are 1 point for 2 tortillas--quite a points bargain)
2 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Salt and black pepper
1 1/2 pounds sirloin steak
2 tablespoons extra-virgin olive oil
2 bell peppers, cut into strips
3 bunches scallions, cut into 2-inch lengths
3 cloves garlic, finely chopped
1 cup cilantro sprigs
1. Wrap the tortillas in foil; place in the oven and heat to 300°.
2. In a small bowl, stir together the chili powder, cayenne and 1/2 teaspoon each salt and black pepper; sprinkle all over the steak. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon olive oil and the steak, tent with foil and cook for 4 minutes on each side for medium-rare; transfer to a cutting board, tent with the foil and let rest for 5 minutes before thinly slicing.
3. In the same skillet, add the remaining 1 tablespoon olive oil, the bell peppers, scallions and garlic; season with salt and pepper. Cook, stirring, over medium heat until crisp-tender, about 5 minutes. Add the steak along with any juices and the cilantro and toss. Serve with the warmed tortillas.
She says makes 8--we have eaten 10 of them and still have filling left. The WW recipe builder gave me 5 points for 8 servings so I refigured for 10 servings and got 4. So I ate 1 fajitas with tortillas for 9 points. You could skinny it even more by just grilling the meat with no olive oil, but there isn't much in there. The spices make it awesome! And if you are cooking for someone like my hubby, who thinks if its not red meat he hasn't eaten, this is a perfect lean alternative.