Rib-Eye Fajitas on the Grill

Gluten Free
Health score
40%
Rib-Eye Fajitas on the Grill
45 min.
8
915kcal

Suggestions

Ingredients

  •  anaheim chili 
  • cloves garlic crushed
  • servings guacamole for accompaniment
  • pinch kosher salt 
  • tablespoons juice of lemon freshly squeezed ( 1 medium lemon)
  • tablespoons juice of lime freshly squeezed ()
  • servings turtle beans for accompaniment
  •  poblano pepper 
  • 1.5 cups red wine 
  • pounds beef rib steak boneless
  • servings cream sour for accompaniment
  • tablespoons soya sauce 
  • 12  tortillas (flour or corn)
  • 0.3 cup vegetable oil 
  • tablespoons worcestershire sauce 
  •  bell pepper green red yellow (2 plus 6 in any assortment of , , or orange)
  • large onion yellow 2-inch-thick cut in slices

Equipment

  • bowl
  • oven
  • grill
  • aluminum foil
  • ziploc bags
  • measuring cup
  • tongs

Directions

  1. In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade.
  2. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
  3. Preheat an outdoor grill; preheat the oven to 250°F. Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat. Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm with the peppers.
  4. Remove the steaks from the marinade, drain, and grill according to your preference. Grill the onion slices along with the steak, about 5 minutes per side.
  5. To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole. Beans à la Charra, served in small bowls, is another classic fajita accompaniment.
  6. Variation
  7. Substitute boneless, skinless chicken breasts or shrimp for the beef. Marinate the chicken according to the directions above. For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.
  8. Taste
  9. Book, using the USDA Nutrition Database
  10. Bakery and Café since 199

Nutrition Facts

Calories915kcal
Protein28.6%
Fat53.94%
Carbs17.46%

Properties

Glycemic Index
25.63
Glycemic Load
8.64
Inflammation Score
-9
Nutrition Score
41.629130741824%

Flavonoids

Cyanidin
0.09mg
Petunidin
0.89mg
Delphinidin
0.9mg
Malvidin
6.23mg
Peonidin
0.56mg
Catechin
3.21mg
Epigallocatechin
0.03mg
Epicatechin
1.71mg
Eriodictyol
0.31mg
Hesperetin
1.33mg
Naringenin
0.87mg
Apigenin
0.06mg
Luteolin
6.33mg
Isorhamnetin
1.89mg
Kaempferol
0.37mg
Myricetin
0.24mg
Quercetin
11.12mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:915.44kcal
45.77%
Fat:53.27g
81.95%
Saturated Fat:21.52g
134.48%
Carbohydrates:38.78g
12.93%
Net Carbohydrates:33.15g
12.05%
Sugar:9.06g
10.07%
Cholesterol:180.01mg
60%
Sodium:1048.33mg
45.58%
Alcohol:4.77g
100%
Alcohol %:0.98%
100%
Protein:63.55g
127.1%
Vitamin C:118.86mg
144.07%
Selenium:80.35µg
114.78%
Zinc:15.21mg
101.37%
Vitamin B3:17.02mg
85.11%
Vitamin B6:1.58mg
79.05%
Vitamin B12:4.73µg
78.85%
Phosphorus:576.08mg
57.61%
Vitamin B2:0.91mg
53.52%
Iron:7.82mg
43.45%
Vitamin B1:0.59mg
39.33%
Potassium:1268.92mg
36.25%
Vitamin K:30.78µg
29.32%
Manganese:0.57mg
28.45%
Magnesium:98.5mg
24.62%
Fiber:5.63g
22.52%
Copper:0.41mg
20.57%
Folate:77.4µg
19.35%
Calcium:137.11mg
13.71%
Vitamin A:624.01IU
12.48%
Vitamin E:1.15mg
7.68%
Vitamin B5:0.37mg
3.71%
Vitamin D:0.28µg
1.89%
Source:Epicurious