Steak Fajita. (Linda Gassenheimer/TNS)

Tex-Mex fajitas are easy to make and serve. Just grill the steak and vegetables and place them in separate dishes on the table so each person can make their own. Barbecue Baked Beans are a quick addition to this Southwestern dinner. Dads love steak. Serve this quick dinner for Father’s Day this weekend or for anytime.

Helpful Hints:

The steak and vegetables can also be cooked on a stovetop grill or under a broiler.

Green bell peppers can be used instead or red.

To keep the vegetables from falling through the grill grates, use a grill screen or grill mat.


Preheat grill.

Prepare remaining ingredients for fajitas.

Make baked beans.

Grill fajita ingredients.

Shopping list:

Here are the ingredients you will need for tonight’s dinner.

To buy: ½ pound skirt steak, 1 small bottle cumin, 1 small bottle chili powder, 1 red bell pepper, 1 small package 10-inch flour tortillas, 1 small bottle barbecue sauce, 1 small package brown sugar, 1 small bottle distilled vinegar, 1 can low-sodium red kidney beans.

Staples: onion, olive oil spray, minced garlic, salt and black peppercorns.


Recipe by Linda Gassenheimer

  • ½ pound skirt steak
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • Olive oil spray
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 2 10-inch flour tortillas

Remove visible fat from steak. Mix the cumin, chili powder and minced garlic together in a bowl. Rub onto both sides of steak.

Grill the steaks 5 to 7 minutes for medium-rare, 145 degrees. Grill a few minutes longer for medium, 160 degrees. Or, place on a baking sheet and broil 8-10 inches from the heat for the same amount of time. Remove the steak from the grill and let rest on a carving board for 5 minutes.

Spray the onion and red bell pepper with olive oil spray. Place the vegetables over direct heat and close the lid of the grill. Cook the vegetables until they are tender, about 8 to 10 minutes for the onions and 6 to 8 minutes for the bell peppers. Wrap the tortillas in foil and place on the grill for 2 minutes to warm, turning once. The vegetables and tortillas can also be placed under the broiler. Watch to make sure they do not burn.

To serve, cut the steak against the grain into ¼-inch thick slices. Place the warm tortillas, sliced meat, onions and peppers in separate serving dishes. Each person can make their own fajita by placing the fillings in the center of each tortilla.

Yield 2 servings.

Per serving: 338 calories (41 percent from fat), 15.4 g fat ( 4.5 g saturated, 7.2 g monounsaturated), 72 mg cholesterol, 29.9 g protein, 28 g carbohydrates, 9.5 g fiber, 451 mg sodium.


Recipe by Linda Gassenheimer

  • 2 tablespoons barbecue sauce
  • ½ tablespoon brown sugar
  • ½ tablespoon distilled white vinegar
  • 1 cup canned, low-sodium, rinsed and drained red kidney beans
  • Salt and freshly ground black pepper

Spoon barbecue sauce, brown sugar and vinegar into a small saucepan. Mix well. Add the beans and simmer 2 to 3 minutes to warm through. Add salt and pepper to taste.

Yield 2 servings

Per serving: 206 calories (7 percent from fat), 1.5 g fat (0.3 g saturated, 0.1 g monounsaturated), no cholesterol, 10.8 g protein, 38.6 g carbohydrates, 7.6 g fiber, 247 mg sodium.

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