Grilled Steak Fajitas from SkinnyTaste.com

For the recipe and photos from SkinnyTaste.com, CLICK HERE!

Grilled Steak Fajitas

For the Steak

  • 2 lbs flank steak, trimmed of fat
  • 3 cloves garlic, crushed
  • 1 tbsp cumin (or to taste)
  • 2 scallions, sliced (optional)
  • salt + fresh pepper to taste

 For the Onions and Peppers

  • 3 medium onions, sliced into long strips
  • 3 bell peppers (I used multi-colors), sliced into strips
  • 1 tbsp olive oil
  • salt + fresh pepper to taste
  • 12 7″ flour tortillas, such as La Tortilla Factory Low Carb High Fiber

step1seasonedmeatcutveggies

TOP PHOTO: Cut all the fat off the steak (this took me forever, I felt like it was a really “fatty” cut of steak). Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temperature at least 10 minutes before grilling.
BOTTOM PHOTO: Chop onion and peppers into thick slices

step2grillsteakandcookveggies

TOP PHOTO:  Sear steak 4-6 minutes without moving (I did 4 minutes on each side and it turned out perfect), turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting. 

BOTTOM PHOTO:  In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper.

step3grilledsteakwithveggiesTOP PHOTO: Let the steak rest before cutting! (I waited 10 minutes while the onions and peppers were cooking)
BOTTOM PHOTO: I did things a little different than the recipe, I cut the steak then combined it with the onions and peppers and then I popped it in the oven at 350 degrees for about 8 minutes.

step4finalfajita

LEFT PHOTO: measuring out 3 oz of steak
RIGHT PHOTO: Finished tortilla with 1 tablespoon of light sour cream (22.5 cal) I could have done less, maybe 1/2 tablespoon – it ended up being a bit much.

xoB_ltgreystripesbkg

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Chicken Francese – Lightened Up from SkinnyTaste.com

For the recipe and photos from SkinnyTaste.com, click HERE!

Chicken Francese – Lightened Up

Ingredients:

  • chicken breast halves, thinly sliced
  • 1/4 cup unbleached flour
  • 1/2 cup egg whites, beaten
  • 1 large lemon, juice of (about 3 tbsp) or more, to taste
  • 1/2 lemon sliced thin
  • 1/3 cup white wine
  • 15 oz low sodium chicken broth
  • cooking spray
  • salt and fresh pepper, to taste
  • 3 tbsp fresh chopped parsley
  • 1 tbsp butter

step1eggsandthinchicken

TOP PHOTOS: Separate out egg whites from yolk, you’ll need 1/2 cup. The photo on the top right shows the size of the eggs I used (medium) and the 1/2 cup already has 2 egg in the photo and as you can see it’s not full, so I added one more to get closer to 1/2 cup.

BOTTOM PHOTOS: Remove the fat from the chicken breast and thinly slice (I did in 1/2, instead of 1/3 like the skinnytaste recipe). Then pound out the chicken breast so they cook evenly.

step2brothandeggflour

TOP PHOTO: For chicken broth my mom has this Organic, reduced Sodium Chicken Base, which you just add hot water to. So I did this and set it aside, the skinnytaste recipe called for canned broth from the store.
BOTTOM PHOTO: The flour and egg white stations for the chicken to be dipped into!

step3cookingchicken

TOP PHOTO: before dipping the chicken into the flour I lightly salt & peppered each chicken breast (not shown), then lightly flour chicken, dip in eggs and add to large non stick pan over medium heat. *When the pan was hot I sprayed it with cooking spray to lightly coat the bottom of the pan before putting the chicken in!  Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.

step4lemoncookechicken

TOP PHOTO: While the chicken was cooking, I sliced up the lemon and also juiced 1/2 a lemon
BOTTOM PHOTO: After all the chicken was done cooking, I set it aside on a plate

step5lemonsaucePHOTOS: Once all chicken is cooked and set aside, place the chicken broth with 1 tablespoon of flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. *I was a bit worried when I added the flour and whisked and it didn’t seem to want to thicken or dissolve fully, the photo above shows little white chunks in the sauce. It ended up being fine.

step6finalchicken

LEFT PHOTO: Return chicken to the pan to combine with the sauce.
RIGHT PHOTO: DINNER – Salad with Marie Calendar’s Raspberry Vinaigrette!

xoB_ltgreystripesbkg