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Spicy Fajita Roll Ups's picture
  Cider vinegar 3 Tablespoon
  Honey 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Garlic 3 Clove (15 gm), minced / crushed through a press
  Chili powder 2 Tablespoon
  Cumin 1 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
  Flank steak 1 Pound
  Onion 1 Large
  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.

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