Start to finish: 2 hours and 30 minutes
1 pound Laura’s Lean Beef ribeye steak (may substitute strip, sirloin or flank)
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 green bell pepper
1 red bell pepper
1 medium-hot Poblano pepper, dark green and triangular
1 medium yellow onion
8 fat-free flour tortillas
At least two hours before dinner, dust steak with freshly ground black pepper, cumin and chili powder. Let it sit in refrigerator so flavors can penetrate meat.
Cut peppers into large segments, discarding ribs and seeds. Chop onion into thick slices, making sure not to pull rings apart.
Place peppers and onion slices on grill over medium heat; cover and roast by turning frequently until covered with dark spots, but not burnt. Remove from grill and allow to cool, about four minutes. Pull off waxy-papery skins of peppers and slice crosswise into strips. Break onion slices into rings and mix with peppers in serving bowl.
Place steak on the grill, turning frequently. Cook until desired level of doneness. Remove from grill and cut diagonally into thin slices.
Warm tortillas on edge of grill, keeping them away from direct heat, to warm and soften. Remove from grill.
Roll several slices of steak and pieces of peppers and onions into tortillas to serve.
Nutritional Analysis Per Serving: 334 calories (24% from fat); 9.2 g fat (3.5 g saturated fat); 29.4 g protein; 35 g carbohydrate.
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