FAJITAS!!!! Fajitas are probably one of my favorite foods and ranks up in my top 10 comfort foods. I know a lot of people think that it’s in the “not healthy” category of foods. NOT TRUE! I make my fajitas from flank steak, which is a leaner cut of beef. Where the calories add up are found in the toppings you use! If you load up on the flavors of the vegetables and add a splash of lime juice, you do not need copious amounts of cheese and sour cream and guacamole. Also, using corn tortillas is better than flour ones.
And let’s take a moment to be meal prepping smart. When I am chopping all of the veggies for this meal, I can do 2x as much so that I can use the extra for the next day’s meal (which just so happens usually be fajita salads). Flank steak is also great to cook year round: on the grill, broiled in the oven, grilled on the stove, or, my favorite way to do it in the winter months, in my Panini press. Yummy in my tummy!
Fajitas (from Sarah Manaresi’s Kitchen)
1 pound of flank steak
1 tsp. olive oil
salt, preferably pink or gray salt if you have it
freshly ground pepper
Tomatoes (or salsa)
Yellow/Orange/Red bell peppers
Heat a grill pan to high heat. Lightly coat (use a mist sprayer if you have one) the meat with olive oil. Season with salt and pepper. Cook the meat, flipping over half way through, to desired doneness. Medium is about 135-145 internal temperature. Make sure you let the meat rest for about 10 minutes; and be sure to slice against the grain of the meat!
Fajita Salad (from Sarah Manaresi’s Kitchen)
All of the above minus the corn tortillas. LOL! But my main tip is to use a salsa instead of a salad dressing. It adds the extra layer of flavor that you want from a dressing, but has way less calories and fat.