Flank steak is a cheap alternative to other cuts of meat and is a perfectly juicy and tender substitute once combined with a fajita steak marinade for a length of time, just take care not to overcook it.
1 lb. flank steak, sliced diagonally across the grain into thin strips
2 tsp. ground cumin
2 tsp. chili powder
1/8 tsp. garlic powder or 1 clove garlic, minced
1/8 tsp. pepper
¼ cup red wine vinegar
2 cups sliced onions
2 cups bell pepper, cut into strips
1 Tablespoon lime juice
In a large Ziploc bag, combine the sliced steak and the next 5 ingredients to make the fajita steak marinade. Refrigerate overnight (or as long as you can!) Spray a nonstick pan with Pam and bring to a medium heat. Add onions and peppers. Saute until softened, about 6-8 minutes. Remove from heat. Add steak to the pan and sear over medium high heat for just 90 seconds per side for medium rare. Remove from heat. Add the onions and peppers back to the pan and toss to combine.
Serve alongside fresh tomato salsa, guacamole, yogurt cheese (instead of sour cream!), and whole wheat tortillas. Note: Here is a great time saver for you if you buy your meat in bulk. Divide up your steak in Ziploc bags with the marinade (add a Tablespoon or two of olive oil) and throw in the deep freeze. This way your steak is already to go when you are. Just thaw and grill or cook as you normally would without the wait for the marinade.
Servings = 4
Fat 4 g
Protein 22 g
Carbs 25 g