Southwestern Flank Steak
(from Lucianolinda’s recipe box)
A little of this steak can go a long way when used to make fajitas; put out salsa and warm low-fat tortillas with the onion mixture. Let everyone assemble their own.
POINTS® Value: 5
Level of Difficulty: Moderate
Source: weightwatchers.com (from RecipeThing user salonx)
Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Beef
Ingredients
- 2 Tbsp fresh lime juice
- 2 tsp vegetable oil
- 2 medium garlic clove(s), crushed
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp table salt
- 1 pound raw lean flank steak, trimmed of all fat
- 1 medium sweet red pepper(s), seeded and thinly sliced
- 1 large onion(s), thinly sliced
- 2 Tbsp cilantro, chopped (optional)
Directions
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In a small bowl, combine lime juice, 1 1/2 teaspoons of oil, garlic, chili powder, cumin and salt. Rub mixture all over steak; wrap and refrigerate at least 6 hours or overnight.
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Preheat grill. Unwrap steak and grill over medium hot coals until desired doneness, about 8 to 10 minutes per side for medium. Flank steaks taste best served pink in the middle; if cooked too long, they get tough.
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Allow meat to rest 5 minutes. Meanwhile, heat remaining 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat; stir-fry pepper and onion until tender-crisp.
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To serve, thinly slice steak diagonally across the grain and arrange on a serving platter. Top with onion mixture and sprinkle with cilantro, if desired