Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Grillades, Diabétique

Fajita Inferno

Using canola oil in marinades keeps food moist and juicy, while allowing other ingredients to shine through.

Fajita Inferno


  • 1 lime, juice and finely grated rind
  • 1/2 cup finely chopped pickled banana pepper 125 mL
  • 2 Tbsp pickled banana pepper liquid 30 mL
  • 2 Tbsp Worchestershire sauce 30 mL
  • 2 cloves garlic, minced
  • 1 to 2 drops Tabasco sauce
  • 1 lb beef flank, inside round or sirloin steak 500 g
  • 1 medium onion, cut into strips
  • 1 sweet red or yellow pepper, cut into strips
  • 1 Tbsp canola oil 15 mL
  • 1 tsp chili powder 5 mL
  • 4 whole wheat pitas
  • salsa of your choice


  • 1. Combine grated rind and juice from lime, banana peppers and liquid, Worchestershire and half the garlic in large sealable freezer bag.
  • 2. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours. Discard marinade.
  • 3. Grill steak using medium-high heat 3 to 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain.
  • 4. Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Sauté over medium heat for 5 minutes, stirring occasionally.
  • 5. Tuck steak and vegetables into warm pitas and top with salsa of your choice.


4 servings



Per Serving

Lipides11 g
Gras saturés3 g
Cholestérol40 mg
Glucides27 g
Fibres5 g
Protéines29 g
Sodium340 mg