Sunday, August 5, 2012

The Anti-Chicken Fingers Movement ~ Grilled Steak Fajitas with Flank Steak

This is a new recipe I tried with flank steak.  I have discovered, I love flank steak!  It's delicious cooked on the grill, nice and tender.  The key is heating the grill on high, getting it over 400 degrees, then before putting the steak on, reducing the heat to low to cook slowly.  You don't want to overcook fajita meat, so it will be red.  This will be my new go-to for fajita cooking.  Delicious, healthy and light.


For the Steak
  • 2 lbs flank steak, trimmed of fat
  • 3 cloves garlic, crushed
  • 1 tbsp cumin (or to taste)
  • 2 scallions, sliced (optional)
  • salt + fresh pepper to taste
 For the Onions and Peppers 
  • 3 medium onions, sliced into long strips
  • 3 bell peppers (I used multi-colors), sliced into strips
  • 1 tbsp olive oil
  • salt + fresh pepper to taste
Don't forget avocados, light sour cream, or anything else you like to serve with fajitas normally!

I season the steak a few hours ahead. Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to sit at room tempurature at least 10 minutes before grilling. 

In a large grill-safe pan combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.

When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.  

Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.

Happy Healthy Eating Friends! ~Trina

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