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
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
Place a grill basket on one half of grill; preheat the grill to high.
Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
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.
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.
3.3g saturated fat,