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
) 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)