Chimichurri Flank Steak Fajitas
By Your Market District Chefs
Prep Time: 25 minutes
Cook Time: 20 minutes
Heat 2 teaspoons of oil in a heavy skillet, such as cast iron, over medium heat. Cook for 8-10 minutes on each side or until internal temperature is at least 145°F. Remove steak from skillet and let rest for 3-5 minutes. Carve against the grain into ¼-inch slices. Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Cook onions, garlic and peppers for 10 minutes, or until tender. Add spices, salt, flour and water. Cook until heated through, stirring frequently until liquid is absorbed.
Warm tortillas according to package directions. Divide steak and cooked pepper-onion mixture among tortillas. Garnish with cabbage, tomato and avocado. Serve immediately. Makes 10 servings based on 2 ounce portions of steak per fajita.
Nutritional Information (Per serving):
Calories 260, Fat 13g, Sat Fat 3g, Trans Fat 0g, Cholesterol 30mg, Sodium 450mg, Total Carbohydrate 24g, Fiber 3g, Sugars 5g, Protein 14g, Vitamin A 20% DV, Vitamin C 50% DV, Calcium 8% DV, Iron 30% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.