Here is a recipe from my cookbook, Cristina Ferrare's Big Bowl of Love, for fajitas.
- 1 (1 to 1 1/2-pound) flank steak
- 4 Tbsp. extra-virgin olive oil
- 1/2 cup low-sodium soy sauce
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. chili oil
- Tbsp. fresh lime juice
- 2 garlic cloves, peeled and smashed
- 10 corn tortillas or 10 (8-inch) whole-wheat tortillas wrapped in aluminum foil
- 1 large onion, peeled and sliced thin
- 1 large green pepper, cut into strips
- 1/2 tsp. kosher salt
- 2 Tbsp. canola oil
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
Place the steak in a glass pan large enough to hold it flat.
In a glass bowl, whisk together 2 tablespoons of olive oil, the soy sauce, cumin, coriander, chili oil, and lime juice. Add the garlic cloves and pour over the steak. Cover and marinate in the refrigerator overnight.
When ready to grill, remove the steak from the refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 375°F.
Place the tortillas in the oven.
Remove the beef from the marinade, and pat dry. Discard the marinade. Place the onions and peppers in a bowl, and add 2 tablespoons of olive oil. Add the kosher salt, mix with your hands, and set aside.
Heat an indoor grill pan for 3 minutes on high heat.
Brush the grill pan with 1 tablespoon of canola oil. Add the beef, and grill for 4 minutes on each side, then an additional 1-minute on each side. Remove the beef to a carving board and let it rest while you grill the vegetables.
Wipe off the surface of the grill, and then brush on 1 tablespoon of canola oil. Add the onions and peppers, and sauté for 8 to 10 minutes, until they begin to soften and caramelize a bit. Remove from the grill, place in a bowl, and set aside.
Slice the beef thin. On a serving platter, place the vegetables on one side and the beef on the other. Serve with the warmed tortillas, jalapeño, cilantro, guacamole, tomato salsa and some low-fat sour cream.