Southwestern Flank Steak

So, I said I wasn’t going to do eveDsc_0024ry night’s dinner, but this one is one of my new favorites. 

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? 

8 points.

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

Marinade -
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.

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2 thoughts on “Southwestern Flank Steak

  1. Boy, it does sound good. There is a recipe that Cindy put in the George Cookbook for flanked steak. She has made it for all of us. Do you remember? Love Gram.

  2. Aunt Cindy’s flank steak recipe is still one of my favorites! I’ll have to work up the points on that and make it sometime, then take pictures and share :)

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