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      1. Home
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      4. Hawaiian Steak Fajitas with Grilled Pineapple Salsa

      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
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      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.
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