Sandwich

Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Hawaiian Steak Fajitas with Grilled Pineapple Salsa
Prep Time
30
Cook Time
0
Total Time
30

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.

Nutritional Information

4 Servings
Calories378
Carbohydrates37g
Fat14g
Saturated Fat3g
Mono Fat8g
Protein27g
Cholesterol61mg
Dietary Fiber5g
Potassium612mg
Sodium532mg

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

Instructions

  • 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.

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