Atkins Beef Recipes

Ingredients:

2 1/2 lb skirt steak, trimmed, large pieces
1 tbsp canola oil
1 green bell pepper, thin strips
1 red bell pepper, thin strips
1 small red onion, thinly sliced
12 controlled carb flour tortillas

TOPPINGS

3/4 cup green salsa
3/4 cup sour cream
1/4 cup fresh cilantro, chopped

MARINADE

3 clove garlic, pushed through a press
1 tsp salt
2 tbsp lime juice
1 pepper jalapeno, finely chopped
2 tsp ground cumin
2 tbsp olive oil

Instructions:

A really easy entrée. Keep low carb tortillas in the freezer for an
almost-instant Mexican meal.

1. Make marinade: In a large bowl or resealable plastic bag, combine
garlic, salt, lime juice, jalapeño, cumin and olive oil; whisk together.
Add steak pieces to marinade; coat well. Marinate, refrigerated at least 1
hour..

2. Heat oven to 350° F. Wrap tortillas in foil; place in oven to warm 15
minutes before serving.

3. Remove steak from marinade; discard marinade. Grill 5 inches over hot
coals (or over medium-high heat) 3 to 4 minutes per side for medium-rare
doneness; set aside. In a large skillet over medium-high heat, heat canola
oil. Cook bell peppers and onion 5 minutes, until vegetables are softened.

4. Slice steak thinly across the grain. To assemble fajitas, spread
tortillas with salsa, top with steak slices and vegetable mixture, sour
cream, and cilantro. Fold over and serve.

Servings: 6

Prep time: 10 minutes

Marinate time: 1 hour

Bake/Cook time: 10 minutes

Carbohydrates: 29.5 grams

Net Carbs: 10.5 grams

Fiber: 19 grams

Protein: 46.5 grams

Fat: 43.5 grams

Calories: 653

Servings: 1