Cooking Light Beef Fajitas - cooking recipe

Ingredients

Marinade
1/4 cup olive oil
1 teaspoon lime rind, grated
2 1/2 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon fresh coarse ground black pepper
3 garlic cloves, minced
1 (14 1/4 ounce) can low sodium beef broth
Fajitas
1 (3/4 lb) flank steak
1 red bell pepper, each cut into wedges
1 green bell pepper, each cut into wedges
1 large sweet onion, cut into wedges
8 (6 inch) fat free tortillas
1 cup salsa
1/2 cup chopped fresh cilantro
skewer

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak and cut against the grain into strips. Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove steak from bag; discard marinade.
Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.
Place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.
Wrap tortillas in a damp paper towel and microwave until soft.
Bring reserved marinade to a boil.
Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
Serve the meat and veggies with the flour tortillas and let people make their own fajitas. Pass chopped cilantro.