Steak fajitas by and for Marines

Try This At Home

July 02, 2006|By LINDA GASSENHEIMER | LINDA GASSENHEIMER,KNIGHT RIDDER TRIBUNE

Steak Fajitas with Rocky Mountain Rub is a manly dish. No wonder: It's adapted from Command of the Grill: A Salute to Steak, a collection of recipes from a group of real men's men -- active, reserve and famous former U.S. Marines.

All proceeds from the book, compiled by Weber Grill, go to charities that benefit U.S. Marines wounded or killed in the line of duty, and their families. It's $10 at commandofthegrill.com and Weber dealers.

The fajita recipe was contributed by Sgt. Michael Clawson.

STEAK FAJITAS WITH ROCKY MOUNTAIN RUB

MAKES 2 SERVINGS

1 / 2 pound skirt steak

2 teaspoons olive oil

1 teaspoon balsamic vinegar

1 medium garlic clove, crushed

1 / 2 teaspoon Worcestershire sauce

1 / 2 teaspoon dried sage

1 / 2 teaspoon dried rosemary

1 / 2 teaspoon dried oregano

1 / 8 teaspoon salt

1 / 8 teaspoon freshly ground pepper

1 / 2 medium onion, sliced

1 medium red or green bell pepper, sliced

Olive oil spray

2 (10-inch) flour tortillas

Prepare a medium fire in your grill. Poke holes in the steak to allow the marinade to seep inside.

Mix the olive oil, vinegar, garlic and Worcestershire sauce; brush over the meat. Set aside while you prepare the other ingredients, about 15 minutes.

Mix the sage, rosemary, oregano, salt and pepper.

Just before grilling, scrape the garlic off the steak and press the rub evenly into both sides.

Grill the steaks 5 to 7 minutes for medium-rare (145 degrees), a few minutes longer for medium (160 degrees). Remove the steak from the grill and set aside on a carving board for at least 5 minutes.

Spray the onion and bell pepper with olive oil. Place the vegetables over direct heat and close the lid of the grill. Cook until tender, about 8 minutes.

Wrap the tortillas in foil and place on the grill for 2 minutes to warm, turning once.

To serve, cut the steak against the grain into 1 / 4-inch slices. Place the tortillas, sliced meat, onions and peppers on separate plates, and have each diner assemble his own fajita.

Per serving: 467 calories, 23 grams fat, 8 grams saturated fat, 81 milligrams cholesterol, 36 grams protein, 24 grams carbohydrates, 6 grams fiber, 196 milligrams sodium.

Analysis courtesy of KRT.

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