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Healthy Flank Steak Fajitas

Healthy Flank Steak Fajitas from www.jasonscooking.com
TemperatureHigh BroilTime10 mins

Healthy Flank Steak Fajitas from www.jasonscooking.com

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It’s Taco Tuesday at Jason’s Cooking! And while I know that tacos and fajitas aren’t the same thing, they’re pretty darn close so these quick and healthy flank steak fajitas are on the menu today. I made these for the first time a couple of weeks ago for the blog and they were absolutely delicious. The only thing that didn’t turn out on the first batch was the picture so I had to make them again last night – oh darn!

These fajitas were slightly adapted from a Weight Watchers recipe. I have made quite a few WW recipes in my day and I have to say that they’re all really good. No one is paying me to say that, I just really like the recipes that they come up with. These fajitas have a minimal amount of oil, are packed with veggies and only take about 20 minutes to make, making them the perfect healthy weeknight dinner.

The RecipeRecipe
Healthy Flank Steak Fajitas
 
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Recipe type: Main
Serves: 4 servings
Ingredients
For the Spice Rub
  • 1 ½ tsp Ground Cumin
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Kosher Salt
  • 1 tsp Chili Powder
  • ½ tsp paprika
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Freshly Cracked Black Pepper

For the Fajitas
  • 1 lb Flank Steak
  • 1 Tbs Vegetable Oil, Divided
  • 1 Bell Pepper, Thinly Sliced
  • 1 Zucchini, Sliced into Sticks
  • 1 Large Onion, Thinly Sliced
  • Salt and Pepper
  • 8 Tortillas
  • Shredded Cheddar Cheese, Shredded Lettuce, Sour Cream and Salsa for serving
Instructions
  1. Preheat the broiler to high and position a rack close to the flame.
  2. Mix all of the ingredients for the spice rub together in a small bowl.
  3. Rub 1 tsp vegetable oil on the flank steak and season the steak with a generous amount of the rub. You probably won’t use all of the rub so save it for the next time you make this dish.
  4. In a large bowl, toss the pepper, zucchini, and onion with the remaining vegetable oil and season with salt and pepper.
  5. Spray a half sheet pan with non-stick cooking spray and spread the vegetables all over the pan. Place the steak on top of the veggies and broil for 5 minutes. Flip the steak and then broil for another 5 minutes or until an instant-read thermometer registers 135°.
  6. Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes. Stir the vegetables around and return to the oven for an additional 5 minutes to finish cooking.
  7. Slice the steak very thinly against the grain and serve with tortillas, cheese, lettuce, sour cream and salsa!
Tips and TricksTips and Tricks

Not a fan of zucchini? Only have red onions on hand? The great thing about this recipe is that you can switch the veggies for whatever veggies you like. Give it a shot!

Feed the FreezerFeed the Freezer

While the cooked veggies won’t do great in the freezer, the cooked fajita meat will. Portion leftover fajita meat into small zip-top bags for a quick grab-and-go taco.

Fun FactsFun Facts

In Mexico, Tacos are almost exclusively made with soft flour tortillas. The crispy corn taco shell is an American invention.