Serves: 4
Total Calories: 151

1 1/2 pounds skirt steak
2 tablespoons vegetable oil
1 1/2 cups thinly sliced red bell peppers
1 1/2 cups thinly sliced green bell peppers
1/2 cup thinly sliced red onion
2 cloves garlic minced
3 cups fresh spinach torn into large bite sized pieces
1 to 1 3/4 pound Bread Bowl
MARINADE
4 cloves garlic minced
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon ground coriander
1 teaspoon black pepper
1/4 teaspoon salt

1. In a large bowl, whisk together all of the marinade ingredients. Add the steak and turn to coat. Cover and refrigerate at least 2 hours, turning the steak occasionally as it marinates.

2. Preheat the broiler.

3. Heat the oil in a large skillet over high heat. Add the bell peppers, onion, and garlic, reduce the heat to low, and sauté the mixture about 7 minutes, or until the peppers and onions are soft. Turn off the heat.

4. Broil the steak about four inches from the heat source for 5 minutes on each side, or until fully cooked. Transfer the meat to a cutting board and let stand for 10 minutes before thinly slicing.

5. Add the meat to the skillet with the sautéed vegetables, and heat for a minute or until the mixture sizzles.

6. Place the spinach in the bottom of the bread bowl, top with the sizzling fajita mixture, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 151
Calories from Fat: 120

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
John's Mixed Green Masterpiece
Candied Walnuts
Crab Louis Salad
California Mandarin Orange Chicken Salad
Indian Cucumber Raita
Strawberry Fields Salad
Antipasto Bread Bowl
Sizzling Beef Fajita Salad
Scoma's-Inspired Warm Cioppino Salad
Warm Cobb Salad