Sunday, November 4, 2012

Flank Steak Fajitas

When I get tired of my favorite Chicken Tacos with Cilantro Slaw, which is not very often, I crave fajitas. Fajitas, like tacos, are a quick and easy way to enjoy South of the boarder food without having to prepare many sides to accompany the entree. Before going gluten-free, I often used a package of fajita spice mix to speed the process along even further. Since many mixes are not guaranteed gluten-free or contain MSG and a ton of salt, I had to create my own. Honestly, I have not found a good combination until today. It took some thinking and I am very happy with the end result.

The flank steak is marinated in a little bit of olive oil, garlic, and lime juice then rubbed down with my smoky spice blend. Serve with a side of your favorite salsa and guacamole to round out a healthy, but mouthwatering meal at home.

Flank Steak Fajitas

1 lb. flank steak
1 tablespoon olive oil
Zest and juice of one lime
1 clove garlic, pressed or finely minced
2 teaspoons chili powder
1 teaspoon cumin 
1 teaspoon smoked paprika
1 green bell pepper, cut into strips
1 yellow or white onion, finely sliced
Salt & pepper to taste

Place the steak in a large resealable plastic bag. In a bowl, whisk together the olive oil, lime juice, lime zest, and garlic. Pour over the steak. Seal the bag and toss to coat the steak in the marinade. Marinate at room temperature for 15-20 minutes.

While the steak finishes marinating, mix together the chili powder, cumin, smoked paprika, salt and pepper. Set aside. Heat a large non-stick skillet over medium heat. Remove the steak from the marinade, place in the skillet, and discard the remaining marinade. Sprinkle the top of the steak with 1/4 of the spice mixture. Cook for 5-6 minutes, then turn the steak and continue cooking for another 5-6 minutes. Sprinkle the top with another 1/4 of the spice mixture. Remove from the skillet and set aside on a plate to allow time for the steak to rest before slicing. In the same skillet, add the green pepper and onion. Sprinkle the remaining spices onto the vegetables. Tossing occasionally, cook for 5-6 minutes or until the vegetables begin to char and soften a bit. Remove from heat. Slice the steak into strips. Serve the steak and vegetables over warmed tortillas.

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