SERVINGS: 4
DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
COOK TEMPERATURE: BROIL
MACROS:
Fat: 55%
Carbs: 11%
Protein: 34%
PER SERVING:
Calories: 300
Total Fat: 19 g
Total Carbs: 8 g
Net Carbs: 6 g
Fiber: 2 g
Sugar: 4 g
Sugar Alcohol: 0 g
Protein: 25 g
Ingredients
FOR THE SPICE MIX
1 teaspoon ancho chile powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon kosher salt
FOR THE FAJITAS
Cooking spray
1 pound flank steak
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 cup coarsely chopped onion
2 cups coarsely chopped bell pepper
3 to 4 jalapeños, seeded and chopped (optional)
1 teaspoon kosher salt
FOR SERVING
Lettuce leaves (optional)
Guacamole (optional)
Shredded cheese (optional)
Sour cream (optional)
Directions
FOR THE SPICE MIX: In a small bowl, whisk together the chile powder, cumin, coriander, onion powder, garlic powder, and salt; set aside.
FOR THE FAJITAS: Place an oven rack at the highest position and turn the broiler on high. Spray a large rimmed sheet pan with nonstick cooking spray; set aside.
Place the flank steak in a large bowl. Add 2 tablespoons of the olive oil, the lemon juice, and spice mix. Massage with your hands, turning the flank steak to coat.
Arrange the onion, bell pepper, and jalapeños, if using, in a thin layer on one half of the prepared sheet pan. Pour the remaining 1 tablespoon oil over the vegetables. Sprinkle with the salt; toss to coat. Place the steak on the other side of the sheet.
Broil for 6 to 8 minutes, turning once halfway through the cook time. Check the flank steak with a thermometer (135°F for medium rare). When the steak is cooked, transfer to a plate. Cover and allow to rest for 10 minutes.
Meanwhile, toss the vegetables with tongs and broil for an additional 2 to 3 minutes. Transfer the vegetables to a serving dish.
Thinly slice the meat against the grain. Serve the meat and vegetables by themselves, or wrapped in lettuce leaves. Serve with guacamole, cheese, and/or sour cream, if desired.
VARIATIONS TO TRY
Turn this, or the leftovers, into a salad by adding a small amount of the spice rub to a mix of equal parts of mayo and sour cream for a dressing.
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