Beef Fajita

Ingredients

• Salsa

  Sauce, ready-to-serve

  2 tbsp or 32g

• Guacamole Dip

  Herr's

  2 tbsp or 30g

• Pico de gallo

  Campbell soup company, pace

  2 tbsp or 32g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Salt

  Table

  ⅛ tsp or 0.8g

• Garlic powder

  Spices

  ½ tsp or 2g

• Chili powder

  Spices

  2 ⅞ tsp or 7g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  6 leaf, large or 90g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

Directions

1. Make your sauce – Mix 1 tbsp of your olive oil with your lemon juice, red chile powder, garlic powder, salt, and pepper in a decently sized mixing bowl (you’re gonna put the steak in there too).
2. Slice your steak against the grain -This is probably the MOST IMPORTANT tip in this whole recipe, so listen up! Slicing your steak against the grain will allow the steak to be more tender and tasty. If you slice your steak the wrong way, you’ll end up with long, stringy, chewy, and damn near inedible steak bits. You can still eat the steak, but your jaw will get a hell of a workout, and you’ll be sad.
3. Put those steak slices in the sauce and mix it well to coat. Go ahead and mix it with your hands. Don’t be shy. Just make sure you wash your hands after.
4. Cover with plastic wrap or a plate or nothing at all and place your bowl of meat in your fridge – if you’re good at thinking ahead and marinading your meat ahead of time, you can leave this marinading for up to 4 hours. If you’re a last minute meal planner like myself, just keep the meat in the marinade while you’re prepping your other ingredients. This is long enough to help tenderize the meat and give it some flavor.
5. Wash your knife and cutting board very well or switch them out. This is important! Nobody wants to make themselves sick with cross contamination. Some people even suggest keeping separate cutting boards for veggies and meats. Not a totally crazy idea since you’ll be 100% sure you’re not getting raw meat goo on your veggies!
6. Slice your onions and peppers.
7. Heat up your skillet.
8. Once it’s hot, toss your veggies on the stove with 1tbsp olive oil. Cook 3-4 minutes until they’re a little bit soft and shiny. Remove from heat and set aside.
9. Let your skillet heat up again, and then toss your meat in. Now, don’t just dump the whole bowl of meat in the skillet. I did this and I ended up having to drain it – not hard, but always makes me go “uuuuugh”. Learn from my mistakes! Use your tongs to place it in there nicely. You’re not going to want to put that extra marinade in the pan or else your meat will sort of boil and take longer to cook. Cook that for 5-10 minutes or until steak is cooked thoroughly. How do you know it’s cooked? It’ll change color from red/pink to brown.
10. Toss the veggies back in the pan and mix them up with the meat. (I probably should have used a bigger pan).
11. Serve on tortillas or butter lettuce cups with pico de gallo, salsa, guacamole, or whatever else your heart desires.

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