Flank Steak Fajitas - Phase 1 or 2
 

If you have some time on your hands...

I made this last night with a marinade I've been using for a long time. Of course, fajitas aren't as fun without tortillas, but whole wheat ones can be incorporated in Phase 2. I posted this in Phase 1 because I was running out ideas on what to eat other than salads, when it hit me that fajitas are still yummy without tortillas.

I checked a few times and so far it looks like everything is okay for it. If I am wrong.. please let me know and I'll experiment and re-post with a Phase 1 friendly version.

Recipe serves 4

This is for the marinade --

1/3 cup canola oil
3 1/2 tbsp soy sauce
2 1/2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 pound flank steak

Lay flank steak in a dish and pour marinade over it, coating evenly (or.. if you're lazy like me, throw steaks in a freezer bag and dump marinade in :D) and let it sit for about 5 - 6 hours.

When steaks are almost ready prepare the following:

1 Onion, sliced thin
Bell Peppers (as many as you'd like), sliced thin

Next, heat a cast iron skillet (or grill, if you'd prefer) to medium high. Coat pan with PAM. Reserve 1 tsp of marinade and mix with 1 tbsp of water, then throw steaks in, 5 minutes on each side or until desired doneness.

Let the steaks rest for a few minutes, then slice against the grain (however thin you want the meat to be) Stir-fry the veggies in the skillet (or in a separate pan for those using a grill) until onions get a little burnt, add the reserved marinade-water combo, then add sliced steak and stir-fry for another minute.

Serve with pico de gallo, lettuce, guacamole, low fat sour cream or whatever is allowed really! (I rolled it up in romaine lettuce and some fresh avocado)

Enjoy!

This recipe sounds good, and the marinade is different than the one I usually use. I'll definitely try this!

I also have a recipe for Pico De Gallo if anyone's interested :D

Please share!

They're almost as good as the fajitas at El Azteca on Roswell Rd (I'm from Atlanta too!). That marinade is really all purpose though, you could use NY strips instead and serve with some veggies/mashed "potatoes". I never thought to use it as a fajita marinade until a few days ago.. but I suppose you'd have to get creative when the possibilities are limited :)

Pico De Gallo

* 1 medium tomato, diced
* 1 onion, finely chopped
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 sprigs fresh cilantro, finely chopped
* 1 green onion, finely chopped
* 1/2 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/8 teaspoon pepper


DIRECTIONS

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

You can also add a teaspoon of lime juice to the mixture, if you prefer.

Taken from: http://allrecipes.com/Recipe/Pico-De-Gallo/Detail.aspx

/off topic: Hi makenopromises! It's nice to see a fellow Atlantan on here :)

Yum! I always wondered what Pico de Gallo was and now I know. I'm looking forward to making it in August when my crop is in.

Great marinade too! I'll grab a flank steak next time I see one - they are a bit "seldom" around here.

I just made this marinade today, except I used sirloin steak and grilled it & it was very good. Grilled it medium rare and made enough to slice and serve in salad or fajitas later on. Great Father's Day fare. My husband loved it.

This was delicious!

Instead of using tortillas, I use iceberg lettuce leaves and wrap up my fajitas in that. Phase 1 friendly and tasty! :)