Flank Steak Fajitas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 180.5
- Total Fat: 8.5 g
- Cholesterol: 56.7 mg
- Sodium: 297.3 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 23.1 g
View full nutritional breakdown of Flank Steak Fajitas calories by ingredient
Introduction
Flank Steak is a fairly lean meat that takes marinades very well. Flank Steak is a fairly lean meat that takes marinades very well.Number of Servings: 8
Ingredients
-
2 Lb Flank Steak
1/4 c fresh lime juice
2 lg cloves garlic
4-6 tbsp fresh cilantro (good sized handful)
1/2 tsp kosher salt
1/4 tps fresh ground black pepper (coarse grind)
good size dash hot pepper sauce (to taste)
1/2 c Ro-tel Original Tomatoes and Chilies
1 tsp red wine vinegar
Directions
Makes 8 4oz (pre-cooked wt) servings
Combine all ingredients except flank steak in a food processor and process until well blended. The seasonings can be adjusted according to your taste. If you like things very spicy, add lots of pepper sauce.
If cooking on a grill, leave the meat in one whole piece. If cooking in a skillet or grill pan on the stove, cut into 2 inch strips.
Place the meat in a zip-top bag; add the marinade and close it up, taking care to get as much air as possible out of the bag. For whole flank steak let marinate for at least an hour and up to 6; for strips let marinate for 30 min and up to 1 hr.
When ready to cook, remove meat from the bag. Whole flank steak should be cooked to an internal temp of 160F for medium. When done slice against the grain on the diagonal.
For strips, cook in skillet or grill pan with a spritz of non-stick cooking spray such as Pam.
Serve hot with grilled peppers, onions, tomatoes, tortillas and salsa (NOT part of nutrition analysis).
Leftover meat is great the next day on a big salad!
Number of Servings: 8
Recipe submitted by SparkPeople user SHANATAV.
Combine all ingredients except flank steak in a food processor and process until well blended. The seasonings can be adjusted according to your taste. If you like things very spicy, add lots of pepper sauce.
If cooking on a grill, leave the meat in one whole piece. If cooking in a skillet or grill pan on the stove, cut into 2 inch strips.
Place the meat in a zip-top bag; add the marinade and close it up, taking care to get as much air as possible out of the bag. For whole flank steak let marinate for at least an hour and up to 6; for strips let marinate for 30 min and up to 1 hr.
When ready to cook, remove meat from the bag. Whole flank steak should be cooked to an internal temp of 160F for medium. When done slice against the grain on the diagonal.
For strips, cook in skillet or grill pan with a spritz of non-stick cooking spray such as Pam.
Serve hot with grilled peppers, onions, tomatoes, tortillas and salsa (NOT part of nutrition analysis).
Leftover meat is great the next day on a big salad!
Number of Servings: 8
Recipe submitted by SparkPeople user SHANATAV.