Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) flat iron steak, 1-inch thick | ||
| 8 large shrimp, peeled and deveined (6 oz) | ||
| 8 cilantro sprigs | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee canola oil | ||
| ¾ tsp. fajita seasoning | ||
| ¼ tsp. salt | ||
| 2 red and/or green bell peppers, seeded and quartered | ||
| Lettuce or mixed salad greens | ||
| 6 (10-inch) Hy-Vee flour tortillas |
Directions
- 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.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 420mg
- Total Carbohydrates: 43g
- Protein: 16g
Recipe Source:
Try-Foods International.