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20 minute dinner recipes

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South Texas Steak Fajitas


From EatingWell:  September/October 2013

This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade to make it quick and convenient. For a healthy choice, pick dressing with a short and simple ingredient list including canola or olive oil. Serve the steak fajitas with fresh pico de gallo, guacamole and cold beer.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes (plus 8-24 hours marinating time)


Steak & Marinade

Fajita Vegetables


  1. To marinate steak: Place jalapeños, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.
  2. To grill steak: Preheat grill to medium-high.
  3. Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.
  4. To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until shimmering. Add chiles and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.
  5. Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain—this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table.


Per serving : 467 Calories; 20 g Fat; 5 g Sat; 10 g Mono; 74 mg Cholesterol; 40 g Carbohydrates; 30 g Protein; 3 g Fiber; 792 mg Sodium; 753 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat

Tips & Notes