Servings and Ingredients
|1||(8 oz) flat iron steak, 1-inch thick|
|8||large shrimp, peeled and deveined (6 oz)|
|2 tbsp.||fresh lime juice|
|1 tbsp.||Hy-Vee canola oil|
|¾ tsp.||fajita seasoning|
|2||red and/or green bell peppers, seeded and quartered|
|Lettuce or mixed salad greens|
|6||(10-inch) Hy-Vee flour tortillas|
- Place steak, shrimp and cilantro in a large resealable plastic bag. For marinade, in a small bowl combine lime juice, oil, fajita seasoning and salt; pour over meat and shrimp. Seal bag; refrigerate 30 minutes.
- Preheat grill to medium (300 to 350 degrees). Remove steak from marinade; discard marinade. Grill steak 9 to 11 minutes per side or to desired doneness, turning once. Grill bell peppers 8 to 10 minutes or until tender.
- Meanwhile, thread shrimp onto two 15-inch skewers. Grill shrimp 6 to 8 minutes or until opaque, turning once.
- Thinly slice steak and peppers. Serve with shrimp and lettuce on warm tortillas.
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 420mg
- Total Carbohydrates: 43g
- Protein: 16g