Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Asian Mexican Southwest Beef Dinner

Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Asian Mexican Southwest Beef Dinner
4 servings
Prep time: 30 minutes
Total time: 30 minutes

Description

Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. Chicken tenders are a good substitute for the steak if you prefer. Blend up some margaritas and call it a party.

Directions

  1. Place a grill basket on one half of grill; preheat the grill to high.
  2. Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
  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.
  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).
  5. Serve the steak and vegetables on tortillas with the salsa.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories378 cal
  • Total Fat13.9 g
  • Saturated Fat3.3 g
  • Cholesterol1 mg
  • Sodium532 mg
  • Carbohydrate Total37 g
  • Protein26.8 g
  • Phosphorus376 mg
  • Potassium612 mg
  • Fiber5.4 g
  • Calcium77 mg

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 slices 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

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 slices 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
  • 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 slices 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

Description

Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. Chicken tenders are a good substitute for the steak if you prefer. Blend up some margaritas and call it a party.

Directions

  1. Place a grill basket on one half of grill; preheat the grill to high.
  2. Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
  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.
  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).
  5. Serve the steak and vegetables on tortillas with the salsa.
© Meredith Operations Corporation. All rights reserved. Used with permission.