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

Fajita Inferno

Canola oil in marinades keeps food moist and juicy. Canola oil’s light colour and taste allow other ingredients to sparkle in every recipe.

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