Mexicali Flank Steak Fajitas

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Mexicali Flank Steak Fajitas
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Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.

Ingredients


•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions


Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.
Servings
4 to 6
Servings
4 to 6
Mexicali Flank Steak Fajitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.

Ingredients


•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions


Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.
Servings
4 to 6
Servings
4 to 6
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