thedrifter
08-30-06, 05:51 AM
Posted on Wed, Aug. 30, 2006
With the right rub, fajitas make a fast dinner
BY LINDA GASSENHEIMER
McClatchy News Service
The Labor Day weekend around the corner is the perfect opportunity to fire up the grill for one last summer hurrah.
Steak Fajitas with Rocky Mountain Rub is adapted from "Command of the Grill: A Salute to Steak," a collection of recipes from a group of 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.
A quick bean recipe completes the meal, which contains 599 calories per serving with 35 percent of calories from fat.
STEAK FAJITAS WITH ROCKY MOUNTAIN RUB
½ pound skirt steak
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 medium garlic clove, crushed
½teaspoon Worcestershire sauce
½teaspoon dried sage
½teaspoon dried rosemary
½teaspoon dried oregano
1/8teaspoon salt
1/8teaspoon freshly ground pepper
½medium 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 ¼-inch slices. Place the tortillas, sliced meat, onions and peppers on separate plates, and have each diner assemble his/her own fajita. Makes 2 servings.
Per serving: 467 calories (44 percent from fat), 22.9 g fat (7.7 g saturated, 3.4 g monounsaturated), 81 mg cholesterol, 35.8 g protein, 23.8 g carbohydrates, 5.8 g fiber, 196 mg sodium.
The Wichita Eagle
BARBECUED BEANS
2 tablespoons barbecue sauce
½tablespoon brown sugar
½tablespoon distilled white vinegar
1 cup canned, rinsed and drained red kidney beans
Salt and freshly ground pepper
Stir barbecue sauce, brown sugar and vinegar in a small saucepan to blend. Stir in beans, and simmer 2 to 3 minutes, until hot. Season to taste with salt and pepper. Makes 2 servings.
Per serving: 132 calories (5 percent from fat), 0.7 g fat (0.5 g saturated, 0.1 g monounsaturated), 0 cholesterol, 7 g protein, 25.2 g carbohydrates, 8.4 g fiber, 338 mg sodium.
The Wichita Eagle
Ellie
With the right rub, fajitas make a fast dinner
BY LINDA GASSENHEIMER
McClatchy News Service
The Labor Day weekend around the corner is the perfect opportunity to fire up the grill for one last summer hurrah.
Steak Fajitas with Rocky Mountain Rub is adapted from "Command of the Grill: A Salute to Steak," a collection of recipes from a group of 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.
A quick bean recipe completes the meal, which contains 599 calories per serving with 35 percent of calories from fat.
STEAK FAJITAS WITH ROCKY MOUNTAIN RUB
½ pound skirt steak
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 medium garlic clove, crushed
½teaspoon Worcestershire sauce
½teaspoon dried sage
½teaspoon dried rosemary
½teaspoon dried oregano
1/8teaspoon salt
1/8teaspoon freshly ground pepper
½medium 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 ¼-inch slices. Place the tortillas, sliced meat, onions and peppers on separate plates, and have each diner assemble his/her own fajita. Makes 2 servings.
Per serving: 467 calories (44 percent from fat), 22.9 g fat (7.7 g saturated, 3.4 g monounsaturated), 81 mg cholesterol, 35.8 g protein, 23.8 g carbohydrates, 5.8 g fiber, 196 mg sodium.
The Wichita Eagle
BARBECUED BEANS
2 tablespoons barbecue sauce
½tablespoon brown sugar
½tablespoon distilled white vinegar
1 cup canned, rinsed and drained red kidney beans
Salt and freshly ground pepper
Stir barbecue sauce, brown sugar and vinegar in a small saucepan to blend. Stir in beans, and simmer 2 to 3 minutes, until hot. Season to taste with salt and pepper. Makes 2 servings.
Per serving: 132 calories (5 percent from fat), 0.7 g fat (0.5 g saturated, 0.1 g monounsaturated), 0 cholesterol, 7 g protein, 25.2 g carbohydrates, 8.4 g fiber, 338 mg sodium.
The Wichita Eagle
Ellie