Sandwich
Hawaiian Steak Fajitas with Grilled Pineapple Salsa
Overview
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.
Prep time
30
Cook Time
0
Total Time
30
Nutritional Information
Makes:
4 Servings
Calories
378kcal
Added sugars
2g
Carbohydrates
37g
Fat
14g
Saturated Fat
3g
Monounsaturated Fat
8g
Protein
27g
Cholesterol
61mg
Dietary Fiber
5g
Potassium
612mg
Sodium
532mg
Total sugars
10g
Instructions
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).
STEP 5 Serve the steak and vegetables on tortillas with the salsa.
© Meredith Corporation. All rights reserved. Used with permission.
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 (¾ 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
