Fajitas no Tortilla

We enjoy Mexican food at least one time a week. There are not many Mexican dishes we will not eat. While cheese dip, chips, and enchiladas are yummy, we opted for a more "fit" Mexican dinner tonight. I grilled a flank steak, sauteed some peppers, and added guacamole. It definitely satisfied our craving and we didn't even add any cheese! Ben would be a happy man if I made this dinner at least once a week for the rest of our lives.

Need

2-3 lb. flank steak
1 tbspn chili powder
1 tbspn cumin
1 tspn ancho chili powder
1 tspn garlic powder
2 limes- juice and zest
4 tbspn olive oil + 2 more tbspn for cooking
1 red pepper cut into strips
1 green pepper cut into strips
1 orange pepper cut into strips
1 medium onion sliced
Salt
Pepper
Fresh made salsa of your choice
Guacamole

Prepare

Create the steak dry rub by combining the chili powders, cumin, and garlic powder. Drizzle a small amount of olive oil on both sides of the steak. Poor the remaining olive oil in a gallon size bag. Use this dry rub to cover the entire flank steak. There will be plenty left over, so save some for the peppers. Liberally salt and pepper both sides.


Add the juice of 1 lime into the gallon size bag with the olive oil. Zest the entire lime and add it to the bag. Place the rubbed meat into the bag, refrigerate, and marinate for at least 30 minutes.

When you're ready to cook the meat, heat a indoor grill pan and a tablespoon of olive oil on medium heat. Add the meat when the grill pan is hot. Allow the meat to cook on medium for about 8 minutes a side. Once each side is cook, flip again and cook for another 3 minutes each side. Flank steak will get tough if overcooked. We cook ours to medium-rare which has an internal temperature 130 to 135 degrees F. When the meat reaches desired temperature, allow it to rest for 5 minutes. If you cut the meat before, all of the juices will run out.


While the meat is cooking, add the peppers and onions to an oiled pan at medium heat. After about 4 minutes, add the juice and zest of one lime. Using the left over rub, add your desired amount to the peppers and onions. I added about 2 teaspoons. After I still had about 1 tablespoon of rub left over. Cook the peppers and onions on medium heat until soft.
(8-10 minutes)

Serve with fresh salsa and your favorite guacamole recipe!