Flank steak takes a lime-garlic-cumin marinade beautifully and cooks in minutes over very high heat. The two keys are letting the steak come to room temperature before it hits a smoking cast iron pan and slicing it against the grain — get those right and it is tender, never chewy. Peppers and onions char in the same pan for a few minutes, then everything goes into a warm tortilla with fresh pico de gallo and a spoonful of Greek yogurt in place of sour cream. Marinate the steak ahead and it is a 20-minute dinner.
Ingredients
- ~2¼ lbs flank steak, thawed
- Marinade
- Juice of 2 limes
- 3 cloves garlic, minced
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper
- Fajita Vegetables
- 3 bell peppers, sliced
- 1 yellow onion, sliced
- Pico de Gallo
- 3 tomatoes, diced
- ½ red onion, diced
- Anaheim peppers, minced
- Fresh cilantro
- Garlic
- Lime juice
- Olive oil
- Salt
- (about 25 cal per serving)
- To serve
- Whole wheat tortillas
- Chobani non-fat plain Greek yogurt, in place of sour cream
Preparation
- Combine the marinade ingredients, coat the steak, and refrigerate overnight. Pull the steak from the fridge 15 minutes before cooking so it comes closer to room temperature, which gives a more even sear.
- Heat a cast iron skillet over high heat until smoking and cook the steak 3–4 minutes per side for medium. Rest at least 5 minutes, then slice against the grain — cutting the wrong direction makes flank steak tough.
- In the same pan, cook the bell peppers and onion for about 5 minutes until slightly charred.
- Mix the pico ingredients together.
- Warm the tortillas and assemble with steak, vegetables, pico, and a spoonful of yogurt.
- Cook extra steak and vegetables for the next day’s fajita bowl.
Notes
Portions: Him & Son: ~5 oz flank steak + generous peppers and onion + 2 whole wheat tortillas + pico (~830 cal) | Her: ~3 oz flank steak + peppers and onion + 2 whole wheat tortillas + pico + Chobani topping (~550 cal)
