Lean Flank Steak and Three Color Pepper Fajitas


6 cloves garlic, minced
1 small jalepeno pepper , minced
1 teaspoon cumin
1 cup cilantro, chopped
2 large limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/4 cup olive oil
1 tablespoon olive oil
3 large bell peppers , red, green, orange thinly sliced
1 large onion, thinly sliced
1 large avocado, mashed
1 can black beans, drained
6 tablespoons light sour cream
1 1/2 pounds flank steak
1/2 teaspoon red pepper flakes


Combine 4 cloves garlic, jalapeno, cumin, 1/2 cup cilantro, 1 1/2 limes juiced, vinegar, sugar and 1/2 cup olive oil. Marinade steak a minimum of 1 hour, up to overnight.
Heat 1 tbs oil in large non-stick skillet over medium heat. Add onions, peppers, 2 cloves garlic. Cook gently approximately 20 minutes, stirring frequently, until vegetables are soft and starting to caramelize. Add 1/2 lime juiced, remaining cilantro, black beans, red pepper flakes, and salt and pepper to taste.
Grill steak to desired doneness, let rest for 5 minutes, then thinly slice.
Smash avocado in small bowl with a little salt and a squeeze of lime juice.
Warm tortillas in microwave and top with steak, peppers, avocado and sour cream.




What a colorful meal this was. The steak was lean and perfectly cooked. The onions lightly caramelized and sweet. Fresh cilantro give the dish a peppery bite. Perfect!

The marinade in the recipe comes from Simply Recipes.

Amount Per Serving
Calories: 948
Total Fat: 36.87g
Cholesterol: 63mg
Sodium: 493mg
Total Carbs: 89.28g
Dietary Fiber: 14.98g
Sugars: 7.86g
Protein: 58.14g
Weight Watchers Points 21




Thursday, December 10, 2009 - 11:18pm


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