recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 flank steak
3 peppers, sliced (I used a red, yellow, and orange for some color)
1 red onion, sliced
1 bunch fresh cilantro, chopped
1 cup of plain greek yogurt
8 whole wheat tortillas
1/4 cup olive oil
2 teaspoons white balsamic vinegar
1 clove garlic, minced
2 teaspoons water
2 tablespoons chili powder
1 tablespoon cumin
salt & pepper
Combine salt & pepper (to taste) with the cumin & chili powder to make a dry rub. Rub into steak. (You might need to make more or less depending on how big your steak is) Combine olive oil, the juice of 1 lime, garlic, water, 3 tablespoons chopped cilantro. Whisk together and pour over steak and marinate 30 minutes up to overnight.
Bring steak to room temperature ( about 20 to 30 minutes). Heat a grill pan to med hi. Cook 5 to 7 minutes each side. In a skillet, saute peppers and onions until nice and tender. I used a cast iron skillet which allowed my peppers and onions to become carmelized and crisp.
To make the yogurt, juice 1 lime and stir in 3 tablespoons of fresh cilantro. I used plain greek yogurt because its thicker than most yogurts. Another option is to make yogurt cheese, which sounds awful, but is actually really great because it becomes thick like sour cream and you can use it in so many ways. It is so easy to make. All you do is take a desired amount of yogurt and strain it over 4 layers of cheesecloth over a bowl in the refridgerator overnight.
Warm your tortillas either in the oven or microwave and assemble fajitas to your liking with peppers, onions, and yogurt. I also added fresh cilantro to mine.
back to eat.drink.and be merry.