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Skinny Grilled Fajita Pitas
Skinny Grilled Fajita Pitas
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Prep Time:
20 minutes
Total Time:
20 minutes
Healthier Tex-Mex meets Greek in a loaded veggie sandwich with significantly less saturated fat and cholesterol than the original.
Ingredients:
  • 12 ounces beef flank steak
  • 1/2 cup bottled light clear Italian salad dressing
  • 1/2 teaspoon finely shredded lime peel
  • 1/4 cup lime juice
  • 2 tablespoons snipped fresh cilantro
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon black pepper
  • 4 cups mixed spring baby salad greens
  • 1 medium red sweet pepper, cut into bite-size strips
  • 1 medium avocado, halved, seeded, peeled, and thinly sliced
  • 3 whole wheat pita bread rounds, halved
Instructions:
  • Create an elegant diamond pattern on both sides of the steak by scoring shallow diagonal cuts at 1-inch intervals. Place the beautifully scored steak in a resealable plastic bag nestled in a shallow dish.
  • First, prepare the zesty marinade by combining salad dressing, lime peel, lime juice, and cilantro in a screw-top jar. Shake vigorously to blend the flavors. Transfer half of the dressing to a small bowl and mix in onion, then refrigerate until serving. Pour the rest of the marinade over the steak in a bag, ensuring it's evenly coated. Seal the bag and marinate in the fridge for 24 hours, giving it an occasional turn for optimal flavor infusion.
  • Pat dry steak. Season generously with salt and black pepper. Grill over medium coals for 17 to 21 minutes, flipping once for medium doneness. Or preheat gas grill to medium, then grill with cover on. Alternatively, broil 3 to 4 inches from heat for 15 to 18 minutes, flipping once.
  • Thinly slice the steak across the grain. In a large bowl, combine the sliced steak with salad greens, red pepper, avocado, and the reserved dressing mixture. Fill each pita half with the steak mixture.

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