Mexicali Flank Steak Fajitas
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.
• 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
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.