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Looking for a lighter healthier alternative to your favorite calorie-laden restaurant fajitas? We’ve got a delicious alternative for you!
I love fajitas. Chicken fajitas. Vegetable fajitas. Shrimp fajitas. Steak fajitas.
They are all equally delicious in my book. And easy.
Recipe Notes
Just marinate, grill and slice your meat. Toss with your favorite combination of grilled vegetables. And serve with tortillas and garnishes of your choice. Salsa, lime wedges and guacamole are my favorites.
While skirt steak is the traditional cut of beef to use when making steak fajitas, flank steak and top sirloin work well too. I think the marinade would work equally well on chicken or shrimp.
I adapted this recipe for Weight Watchers steak fajitas from one I found on the WW website, adding a little light beer and ground cumin to the marinade.
To make these more Weight Watchers friendly, cook more vegetables along with the onions and peppers. Tomatoes, corn, mushrooms and zucchini would all be delicious.
You can cook the steak and vegetables on the grill, in a grill pan (affiliate link) or in a cast iron skillet. Whatever works best for you.
Ingredients
- Fresh lime juice
- Light beer
- Olive oil
- Minced garlic
- Jalapeño pepper
- Ground cumin
- Salt
- Lean flank steak
- Red bell peppers
- Green bell pepper
- Red onion
How to Make Steak Fajitas, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Combine the lime juice, beer, oil, garlic, jalapeno, cumin and 1/2 teaspoon of the salt in a plastic ziplock plastic bag. Add the beef. Squeeze out the air and seal the bag, turning and squeezing to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
Step 3: Spray a grill rack with nonstick spray and preheat the grill. Or if you prefer, you could also cook your fajitas in a grill pan (affiliate link) or skillet.
Step 4: Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and keep warm.
Step 5: Remove the flank steak from the plastic bag and discard the marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer (affiliate link) inserted in the center of the steak registers 145F degrees for medium-rare, about 6 to 10 minutes per side. Transfer the meat to a plate and let rest for about 5 minutes.
Step 6: Thinly slice the flank steak on the diagonal. Toss it with the vegetables.
Step 7: Serve with your favorite garnishes.
How Many Calories and WW Points in these Steak Fajitas?
According to my calculations, each serving has about 223 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Optional Garnishes:
- Corn or flour tortillas
- Shredded cheddar or jack cheese
- Salsa or pico de gallo
- Diced tomatoes
- Guacamole
- Chopped cilantro
If you’ve made these Grilled Steak Fajitas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Steak Fajitas Recipe
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup light beer
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 pound lean flank steak, trimmed of all visible fat
- 2 large sweet red bell peppers, seeded and cut into 1/2-inch-wide strips
- 1 large green bell pepper, seeded and cut into 1/2-inch-wide strips
- 1 large red onion, sliced
Instructions
- Combine the lime juice, beer, oil, garlic, jalapeno, cumin and 1/2 teaspoon of the salt in a plastic ziplock plastic bag. Add the beef. Squeeze out the air and seal the bag, turning and squeezing to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
- Spray a grill rack with nonstick spray and preheat the grill. (If you prefer you could cook your fajitas in a grill pan or skillet. It’s your call.)
- Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and keep warm.
- Remove the flank steak from the plastic bag and discard the marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer (affiliate link) inserted in the center of the steak, registers 145°F for medium-rare, about 6 to 10 minutes per side. Transfer the meat to a plate and let rest for about 5 minutes.
- Thinly slice the flank steak on the diagonal. Toss it with the vegetables.
- Serve with your favorite garnishes.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan) While skirt steak is the traditional cut of beef to use when making steak fajitas, flank steak and top sirloin work well too. I think the marinade would work equally well on chicken or shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers
Fun Food Fact: A fajita is a term found in Southwest/Tex-Mex cooking which refers to any grilled meat served in a taco or on a flour or corn tortilla. Popular variations of fajitas today include beef, chicken, pork, shrimp and even vegetarian. Popular condiments for serving include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese and tomato.
More Healthy Fajitas Recipes You May Like
- Weight Watchers Steak Fajitas
- Easy Healthy Slow Cooker Salsa Chicken
- Skinny Taco Salad for One
- Baked Chicken Fajitas (Slender Kitchen)
- Shrimp Fajitas (SkinnyTaste)
- Fajita Stuffed Chicken (Hungry Girl)
- One-Pot Chicken Fajita Pasta (SkinnyTaste)
- Slow Cooker Beef Fajitas (Organize Yourself Skinny)
- Healthy Chicken Fajita Omelette (Hungry Girl)
- Healthy Fajita Chicken Bowl (Hungry Girl)
Martha,
Do you think that this recipe would work well as a “dump” recipe for freezing? I am wondering if the jalapeno pepper would become too strong.
Kris
Hi Kris, I think you are right in that the jalapeno might become too strong. You might want to chop it and put it in a little plastic bag inside the larger plastic bag so it doesn’t spice up the other ingredients until cooking time. Hope this helps.