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Flank steak is an exceptionally lean cut of beef from the cow’s abdominal muscles that’s full of flavor but requires some extra TLC to tenderize its tough connective tissue. You can soak it for hours in an acidic marinade before throwing it on the grill. Or you can slice it thinly, against the grain, into strips for a quick stir-fry or for fajitas.
This recipe, adapted from “The Real Food Dietitians: The Real Food Table,”) takes only 10 minutes or so to cook in the oven once the meat and veggies are sliced. Corn or grain-free tortillas such as cauliflower make it gluten-free. Skirt steak is a bit fattier but has a similar grain and would make a suitable substitute.
Serves 4 to 6.
Ingredients
· 1 pound flank steak
· 1 ½ tablespoons extra-virgin olive oil
· 1 tablespoon fresh lime juice
· 2 teaspoons chili powder
· 1 teaspoon ground cumin
· 1 teaspoon garlic powder
· 1 teaspoon fine kosher salt
· ½ teaspoon ground black pepper
· ¼ teaspoon cayenne pepper (optional)
· 3 bell peppers (green, yellow, red, or a combination) cored, seeded, and thinly sliced
· ½ medium or 1 small onion, thinly sliced (1 to 1 ½ cups)
· 8 corn tortillas (or cauliflower of other grain-free tortillas)
· Homemade or store-bought pico de gallo or salsa
· Optional toppings (whole-milk Greek yogurt or sour cream, shredded cheddar or Monterey jack cheese, chopped fresh cilantro, sliced fresh or pickled jalapeños
Instructions
1. Prepare the steak: Pat the steak dry with paper towels, slice it lengthwise, then slice it crosswise, across the grain, into ¼-inch slices. (For easier slicing, wrap the steak in parchment paper and freeze for 30 minutes, then set aside.)
2. Preheat the oven to 425 degrees. Set out a large, rimmed baking sheet and spray with nonstick cooking spray, or line with parchment.
3. In a small bowl, combine the oil, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and cayenne (if using).
4. Place the steak, peppers, and onion slices on a large sheet pan, drizzle with the spiced oil, and toss with your hands or tongs until the meat and vegetables are thoroughly coated then spread out in a single layer.
5. Place the pan in the oven and roast for 10 to 12 minutes, or until vegetables are crisp=tender and steak is cooked to desired doneness.
6. Warm the tortillas” Set a large skillet over medium-high heat. When hot, add a tortilla and cook until beginning to blister, about 20-30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the rest of the tortillas.
7. Serve the meat and vegetable mixture with the warm tortillas and desired toppings.
8. Leftovers will keep in the refrigerator for up to 3 days.
The Introvert(ed) Health Coach,
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P.S. If you would like healthy recipes for everyday of the week, reply ‘recipes’ and I will get back to you with more details.