“Found this recipe on ILovePasta.org and adapted it slightly. This has incredible flavor and is a wonderful twist on "Fajita Night" at our house.”
READY IN:
4hrs 45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slice steak diagonally across grain into 1/4-inch strips.
  2. Place steak in zip-top plastic bag.
  3. Add 1/2 cup tomato juice, lime juice, garlic, cumin and red pepper flakes.
  4. Marinate in refrigerator at least 4 hours.
  5. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
  6. Coat a large skillet with cooking spray; add oil and place over high heat until hot enough to sizzle.
  7. Add steak and cook 3 minutes or until done to taste. Remove steak from skillet and keep warm.
  8. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.
  9. When pasta is done, drain well. Place in a large bowl.
  10. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss.
  11. Add Salt and pepper to taste. Serve immediately.
  12. NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.

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