Fajita RecipeA skirt steak fajita recipe fits perfectly into your low glycemic, eating plan when you use low glycemic, sprouted wheat tortillas. There are several brands available now in natural foods markets or in the natural foods section of your supermarket. Food For Life is the one I buy but Alvarado St. Bakery and Ezekiel also make good, sprouted wheat tortillas. They have a lot of texture and very good flavor. You know what else makes the flavor difference in your fajitas? Use fresh salsa or a reliable commercial brand without preservatives. It will be in the refrigerated section of your super market. This fajita recipe is one of our printable low glycemic index recipes.Whisk marinade together: Arrange the steak in a single layer in a nonreactive roasting pan just large enough to hold it. Pour the marinade over the steak, turn to coat, cover and refrigerate all day or overnight. You can toss it several times while it's marinating. Before you cook the steak, roll and wrap your sprouted wheat tortillas in aluminum foil. You can warm them on the fire or in the oven while the meat is cooking. Prepare a charcoal fire or preheat the oven. Pour off the marinade and sprinkle with 1/2 teaspoon of salt. Grill or broil for 3 minutes each side for medium rare. Serve with sliced avocado and a couple of spoonfuls of fresh tomato salsa. Scroll down the page for the salsa recipe. Serves 2 200 calories per serving Note: If you are having the fajitas with a little salad then 2 for one person is reasonable. If you are serving them with a serving of beans and a hearty salad, one is better. This recipe goes well with our salsa recipe which is at the bottom of the page linked above. Serve with a simple salad of greens, crumbled feta cheese, peeled and sliced cucumbers, tomatoes and olive oil dressing. I make a salad dressing of 6 T. of olive oil and 2 T. balsamic vinegar with a 1/4 teaspoon of salt and a good sprinkle of pepper, shake it thoroughly and keep on hand for veggies or salads.
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