Flank-Steak Fajitas with Spicy Garden Vegetables

Name: Flank-Steak Fajitas with Spicy Garden Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters red bell pepper strips; 0 teaspoons black pepper; 0 teaspoons crushed red pepper; 454 grams flank steak, cut into strips; 6 10-inchs (10-inch) fat-free flour tortillas; 79 milliliters minced fresh cilantro; 237 milliliters fresh corn kernels (about 2 ears); 5 garlic cloves, minced; 1 Tbsp ground cumin; 79 milliliters fresh lime juice; 2 Tbsps low-fat sour cream; 237 milliliters vertically sliced onion; 4 teaspoons dried oregano; 1 teaspoons salt; 237 milliliters julienne-cut yellow squash; 473 milliliters chopped tomato; 79 milliliters water; 237 milliliters julienne-cut zucchini

You can never have too many main course recipes, so give Flank-Steak Fajitas with Spicy Garden Vegetables a try. This recipe makes 6 servings with 398 calories, 25g of protein, and 10g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 45 minutes. If you have corn kernels, flank steak, cream, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine the first 9 ingredients in a small bowl.

Equipment you will use

Bowl

Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

Ingredients you will need

Marinade

Onion

Steak

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Ziploc Bags

Remove steak mixture from bag; discard marinade.

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Marinade

Steak

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.

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Cooking Spray

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Frying Pan

Add the steak mixture, and stir-fry 5 minutes.

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Steak

Place the steak mixture in a large bowl, and keep warm.

Ingredients you will need

Steak

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Bowl

Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender.

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Bell Pepper

Vegetable

Marinade

Zucchini

Squash

Corn

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Frying Pan

Add to steak mixture; toss gently.

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Steak

Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.

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Sour Cream

Tortilla

Tomato

Steak

Roll

Equipment

Bowl

Ziploc Bags

Frying Pan

Ingredients

Servings:

237milliliters

red bell pepper strips 0teaspoons

black pepper 0teaspoons

crushed red pepper 454grams

flank steak, cut into strips 610-inchs

(10-inch) fat-free flour tortillas 79milliliters

minced fresh cilantro 237milliliters

fresh corn kernels (about 2 ears)5

garlic cloves, minced 1Tbsp

ground cumin 79milliliters

fresh lime juice 2Tbsps

low-fat sour cream 237milliliters

vertically sliced onion 4teaspoons

dried oregano 1teaspoons

salt 237milliliters

julienne-cut yellow squash 473milliliters

chopped tomato 79milliliters

water 237milliliters

julienne-cut zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.