Beef Fajita Salad

By dette

Beer is the secret ingredient in the marinade; it adds a subtle flavor. Liquid smoke is available in mesquite as well as hickory flavor; look for it in the spice section of your supermarket. For an even prettier salad; use any combination of red, green, yellow. or orange bell peppers.

Ingredients

• 1 (12 oz) bottle beer
• 1/4 c chopped cilantro
• 3 scallions, sliced
• 1 tbsp worcestershre sauce
• 2 garlic cloves, smashed
• 1/2 tsp salt
• 1/4 tsp cayenne
• 2 tsp hickory-flavored liquid smoke
• 3/4 # skirt steak, trimmed of all visible fat
• 2 bell pepper, halved, seeded, and deveined
• 1 large vidallia onion,k peeled and cut into wedges
• 1 large tomato, cored and cut into wedges
• 1/2 # mixed salad greens
• 1/4 c. light corn syrup

Preparation

Step 1

Whisk the beer, cilantro, scallions, worcestershire sauce, garlic salt, and cayenne in a large bowl; reserve 1/2 c for the dressing. Stir the liquid smoke into the bowl, then add the steak, bell peppers, onion, and tomato; toss to coat. Let stand at room temperature 15 mintues.

Preheat the broiler. Place the steak and vegetables on the broiler rack; discard the marinade. Broil 3 inches from the heat until the vegetables are lightly browned and the meat is done to taste, about 5 nmintues on each side for medium; turn the vegetables with the meat. Thinly slice the steak, peppers, and onion.

Divide the greens among 4 plates; top with the steak and vegetables. Whisk the corn wyrup into the reserved beer mixture; drizzle the dressing over the salads.

254 cal; 4 g fat; 1 g sat fat; 53 mg chol; 423 mg sod; 29 g carb; 3 g fib; 22 g prot; 65 mg calc. POINTS: 5