Spicy Fajita Roll Ups
|Cider vinegar||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced / crushed through a press|
|Chili powder||2 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Flank steak||1 Pound|
|Red bell pepper||1 Large|
|Boston lettuce leaves/Bibb lettuce leaves||8 Large|
|Plain yogurt||1⁄4 Cup (4 tbs)|
1 In a shallow container large enough to hold the steak, combine the vinegar and honey, stirring until well blended. Blend in the oil, garlic, chili powder, cumin and red pepper flakes.
2 Add the flank steak to the marinade and turn to coat completely. Set aside.
3 Preheat the broiler. Line a broiler pan with foil.
4 Halve the onion lengthwise, then cut crosswise into thin half-rings. Cut the bell pepper into thin strips.
5 Place the steak on the broiler pan, reserving the marinade. Broil the meat 4 inches from the heat for 7 minutes. Turn the steak over and broil for another 7 minutes, or until medium-rare. Set the steak aside for about 5 minutes before slicing; reserve the pan juices.
6 Meanwhile, scrape the reserved marinade into a medium skillet and warm over medium heat until bubbly. Add the onion and bell pepper, and stir-fry for 1 to 2 minutes. Reduce the heat to low, cover and cook until the vegetables are crisp-tender, about 6 minutes. Remove from the heat; when the steak is done, add the pan juices from, the broiler pan to the onion-pepper mixture.
7 Thinly slice the steak across the grain. Dividing evenly, place the steak strips and onion-pepper mixture on the lettuce leaves. Top with a dollop of yogurt.