HAWAIIAN STEAK FAJITAS WITH GRILLED PINEAPPLE SALSA

Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. 

 

MAKES 4 SERVING/ TOTAL TIME 30 MINUTES

INGREDIENTS

1 pound strip steak, trimmed

4 cups presliced fresh pepper-and- onion mix (about 12 ounces)

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 ounces prepeeled fresh pineapple (3/4 inch thick; about 4 ounces)

3 tablespoons reduced-sodium teriyaki sauce

¼ cup pico de gallo or other fresh tomato salsa

8 corn tortillas, warmed

METHOD

STEP 1

Place a grill basket on one half of grill; preheat the grill to high.

STEP 2

Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.

STEP 3

Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.

STEP 4

Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).

Serve the steak and vegetables on tortillas with the salsa.

 

Nutrition Value

378 Kcal,

13.9g fat,

3.3g saturated fat,

5.4g fiber,

27g protein,

37g carbs