Prep at home and grill on the beach


STEAK FAJITAS The secret to these flavorful steak fajitas?


Cutting the meat into thin strips and marinating it overnight. Don’t overcook the meat—it will be tough.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4


1 lb skirt steak 3 tbsp Nature’s Promise Organic Balsamic Vinaigrette 1 yellow summer squash


1 (12 oz) pkg fajita vegetable mix 1 tbsp olive oil 8 (6-inch) corn tortillas


STEP 1 Slice the steak into ½-inch strips and place in a heavy-duty resealable plastic bag. Add balsamic vinaigrette and shake to coat the beef. Refrigerate or store in cooler until ready to grill. Thinly slice the summer squash and add to another heavy-duty resealable plastic bag along with fajita mix and olive oil. Season with salt (in moderation) and pepper. Store in the refrigerator or in a cooler. STEP 2 Preheat grill to high heat. Using tongs, transfer the skirt steak to a grill basket and cook for 8–10 min., tossing occasionally. Transfer cooked steak to a plate, loosely covered with foil. STEP 3 While steak rests, place the vegetables in the grill basket and cook for 8–10 min., tossing occasionally or until vegetables are slightly charred and tender. While vegetables cook, place the tortillas on the grill to warm for about 10–15 sec. per side. Remove and set on a plate and cover with aluminum foil. Serve fajitas with warm tortillas and toppings of your choice.


Per serving: 502 calories, 30g fat, 10g saturated fat, 80mg cholesterol, 248mg sodium, 35g carbohydrate, 7g fiber, 2g sugar, 26g protein


62 AUGUST 2017


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