I love fajitas, but I usually shy away from preparing them at home because I think they are too time intensive for a weeknight meal. This recipe looks very involved, but I promise that it’s pretty easy and quick to make. A lot of the steps can be done well in advance, like marinading the meat and chopping up the veggies the night before you want to prepare this for dinner. I love recipes like this because they allow me to cook when I have a few free minutes in my schedule, which can be at any odd hour of the day or night with two little ones running around. When it’s time to serve, you can have everything on the table in just a few minutes. You can even make the avocado dressing in advance, but I like to make it right before serving so that the avocado stays a pretty green.
The Hubs and I were also pleasantly surprised at how delicious the leftovers were the next day. Leftover steak isn’t usually edible by my own personal standards, but I found that the marinade made the flank steak extra tender. I found myself guilty of sitting in my kitchen the next day, eating slices of steak dipped in the avocado dressing like it was chips and dip – it was that yummy! If you don’t plan on using the whole steak right away, I recommend only slicing off what you need each time you serve it – this helps to keep the leftovers moist in the fridge. This is another recipe that you can tailor to you and your family’s preferences. You can spice it up with some extra diced jalapenos or monterey jack cheese, or add any fresh veggies or mixed greens that you love!
- For the steak fajita bowls:
- 2 lbs flank steak
- 1 large green bell pepper
- ½ medium yellow onion
- 8 oz sliced fresh mushrooms
- 2 cloves garlic
- ¼ cup fresh cilantro leaves
- the juice of three limes
- ⅓ cup plus 1 tbs olive oil
- 2 tsp cumin, divided
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbs brown sugar
- 1 head romaine lettuce, torn into bite sized pieces
- 2 roma tomatoes, diced
- ½ cup shredded cheddar cheese
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- For the dressing:
- 1 large ripe avocado, peeled and pitted
- ½ cup nonfat Greek yogurt
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup fresh cilantro leaves
- 1 clove garlic
- 1 jalapeno pepper, sliced and seeded (optional)
- 1 tsp salt
- ½ tsp pepper
- 2-4 tbs milk
- Trim flank steak of excess fat. Slice bell pepper and onion into long thin strips.
- In a food processor, combine garlic, cilantro, lime juice, ⅓ cup olive oil, one teaspoon of the cumin, chili powder, salt and black pepper for the marinade. Pulse until garlic and cilantro are finely chopped.
- Place steak in a large covered dish. Place sliced bell peppers, onion, and mushrooms in a separate large covered dish. Divide the marinade equally between the steak and the veggies. Refrigerate for 4 hours to overnight, turning the steak halfway through marinade time if possible.
- About 30 minutes before cooking the steak, remove it from the marinade. In a small bowl, mix the remaining teaspoon of cumin and the two tablespoons of brown sugar. Rub the steak with the cumin and sugar mixture. Let it rest on the counter on a plate or cutting board.
- Prepare the dressing by combining the avocado, yogurt, cumin, chili powder, cilantro, garlic, jalapeno pepper (if using), salt and pepper in a food processor. Pulse until smooth and creamy. Add milk a tablespoon at a time, pulsing with each addition, until the dressing reaches your desired consistency. Cover and refrigerate until ready to serve.
- Preheat grill to medium-high heat, or preheat an oven broiler to 500 degrees. If grilling, grill steak on preheated grill for about 5 to 6 minutes per side. If broiling, place steak on a foil lined baking sheet or broiler pan and broil for about 12 minutes, flipping steak halfway through cooking time.
- Remove steak from grill or oven and let rest for about 10 minutes to re-distribute the juices.
- While the steak is resting, prepare the vegetables. In a large saute pan, heat 1 tablespoon olive oil over medium high heat. Remove the peppers, onions, and mushrooms from the marinade, and add them to the saute pan. Saute for 8 to 10
- minutes, or until the onions are beginning to caramelize.
- To prepare the steak fajita bowls, layer the lettuce, sauteed vegetables, diced tomatoes, steak, corn, and black beans in large individual serving bowls. Drizzle each bowl with the avocado dressing. Garnish with additional lime wedges and cilantro leaves if desired.
