We like to throw it in whole wheat tortillas, add a little fat free sour cream and call them fajitas. I’m thinking a little avocado would be great too.
Sometimes I make a little Spanish rice to go with it, but tonight we cooked up the rest of the corn and some watermelon. (Oh, and if I had a recipe for the Spanish rice, I’d happily share that. It’s one of those a little of this, a little of that things I learned from Carrie)
All the food on my plate?
And I’m stuffed.
One of the best parts – the meat has to be grilled, so Tom gets to do that and it makes dinner easy on me.
So here’s the recipe:
Southwestern Flank Steak
Serves 4, 5 points per serving
2 T. fresh lime juice
1.5 t. vegetable oil
2 medium garlic cloves, crushed
2 t. chili powder
2 t. ground cumin (but I only use a little over 1 because I don’t like too much of the cumin flavor)
1/2 t. salt
Other ingredients –
1 pound flank steak (trimmed of any visible fat)
1/2 t. vegetable oil
1 red bell pepper, seeded and thinly sliced
1 large onion, thinly sliced
Combine marinade ingredients and rub mixture all over a one pound flank steak.
Wrap and refrigerate for 6 hours or so (even better, we try to let it marinate overnight)
Preheat grill – unwrap steak (I’m hoping you figured that part out before you put it on the grill)
Cook steak over medium hot coals until desired doneness – generally about 8 to 10 minutes per side for medium (flank steak is way better a little pink in the middle, and can get tough if you cook them too long).
Allow meat to rest a few minutes before slicing.
While the meat is resting, heat a half teaspoon of oil in a large skillet, and add the red bell pepper and onion. Cook until tender, but not mushy (remember – we don’t like mushy, overcooked veggies)
Now comes the good part – serving: thinly slice steak diagonally across the grain. We like to put the meat on in one bowl and the onion/peppers in another so people can decide how much of each they want.
I think the meat on it’s own would be great, maybe with a salad and some sort of spicy dressing. You could probably even do it as a sandwhich.
And the leftovers – they’re just as good. If you have a little leftover Spanish rice, throw that in a bowl, add the meat and leftover peppers and – voila! – rice bowl. Perfect for taking to work.
Unless you’re Tom and you forget it until it turns moldy in the fridge.
Oh, and I think the marinade would totally work for tri-tip or maybe even chicken, but you might want to make a little more.