Fire Grilled Fajitas

Start a couple hours before you are ready to cook the fajitas by marinating the meat.

Take lean flank steak and slice into 1" long by 1/4" thick slices. Place slices in a Tupperware dish and submerge the meat in Light or fat free Italian dressing. Let marinate for at least 2 hours (the longer it marinates the better it will be).

Wash and slice 2 bell peppers and 1 yellow onion (you want to cut them length wise so that the mimic the appearance of the meat). I like to use different colored bell peppers but if they are not on sale, green will work.

I cooked mine over a campfire but they can be done on the stove in a large skillet.

Place large skillet on medium high heat. Add 2 tbsp olive oil and heat it up. Once hot add the fresh sliced vegetables and cook for 5 minutes. Add marinated meat to skillet (drain the dressing from the meat before adding, it does not have to be perfect you just don't want to add all the dressing to the skillet). Cook 10-15 minutes depending on how much meat you used. Once cooked remove from heat.

While the fajitas are cooking warm another pan and heat wheat tortillas (the smaller tortillas are better but you can use the regular size just cut them in half).

Portions:

Male: 2 fajitas prepared as following, 1 wheat tortilla with 4oz of fajita meat and veggies (the portion seems like more than usual but that is because of the vegetable and meat mixed together), topped with 1/4 cup low fat cheese, 2 tbsp guacamole and 1 tbsp salsa.

Female: 1 fajita prepared as following, 1 wheat tortilla with 4oz of fajita meat and veggies (the portion seems like more than usual but that is because of the vegetable and meat mixed together), topped with 1/4 cup low fat cheese, 2tbsp guacamole and 1 tbsp salsa.

Vegetarian refried beans go great with the fajitas. 1/2 cup for the male portion and 1/4 cup female portion.

Yeah buddy, enjoy these bad boys!!!
~Mario