Hi, hi! We’re over one week into the New Year! How are things? Still sticking to any New Year’s resolutions? Said “sod it” yet? I’m still going pretty strong ~ that’s a first! We’re already starting of the year here in the States a little wonky! But if this year is going to be the opposite of last year, I suppose things should start getting normal in March…??? Yeah, I know, not likely. Too soon. But, I’m hoping the light at the end of this tunnel stays strong!
Anywho, on to why we’re here! Food! So, this fajita recipes has been in my arsenal for many years. I actually don’t often eat it with tortillas because it is so delicious and filling on its own! But, this time I decided to make “tortillas” using romaine lettuce leafs. This is actually a pretty great keto recipe, if you’re looking for a keto recipe! Only about 8 carbs, which isn’t bad for dinner! All the carbs come from the veggies, so there is a ton of fiber in this meal.
I love this recipe because the meat and vegetables are packed with flavor. Besides the dry seasonings, the lime zest and juice take this to a whole new level of amazing. There’s just something about citrus zest and juice that makes any dish taste like it’s the middle of summer and bursting with freshness, regardless of what time of year you’re whipping this up!
This is a super simple meal to throw together. Really, the wait is on the marinade. You can definitely marinate the steak overnight, but you still need to let it come to room temperature for about an hour before cooking. So, not a meal you can just walk in the house and throw on the stove.
Once the steak is at room temperature, the rest is quite quick. Normally, I cook steaks and burgers five minutes per side for a perfect medium to medium rare inside. Actually, burgers I’ll often do four minutes per side for a perfect medium rare. Anywho, flank steak is a slightly thicker, firmer cut than, say, skirt steak. But even compared to a rib eye, it takes longer than five minutes per side for that perfect inside. Five minutes per side usually leaves it a little too rare. So, I generally cook it about six minutes per side. After I flip it, I cover it to retain the heat and get to the inside of the meat more affectively.
The key to steak is letting it rest for about ten minutes before cutting. I generally remove the meat to a cutting board and cover it with aluminum foil to prevent the heat from wicking away. While the steak is resting, the vegetables can be sautéed. Normally, I find peppers and onions start to get tender around 8 minutes, but for whatever reason, this dish seems to always take around 12 minutes. Wait to coat in the seasoning until they are almost tender, otherwise it will stick to the pan and be a bit of a bear to clean! The vegetables are topped off with a squirt of lime juice.
I cut the flank steak in half and then cut slices against the grain. But, cut it in whatever lengths you wish, as long as you cut against the grain for optimum tenderness. I loaded up romaine leaves with the steak topped with the vegetables, avocado, sour cream, and cheese. And let me tell you, you really do not miss the tortillas. There is so much flavor and robustness to the steak and vegetables, a tortilla shell would be washed away by their flavor. Adding avocado provides a great healthful fat to the dish, so that plus the protein from the steak will leave you satiated for the rest of the night!
Let me know if you make this! It’s a fave in our house! Enjoy!
Romaine Lettuce Flank Steak Fajitas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: South of the Border
- Cuisine: Dinner
- Diet: Low Calorie
Ingredients
1 lb flank steak
zest & juice of 2 limes, juice divided
1 TB chili powder
2 tsps ground cumin
2 tsps paprika
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
3 bell peppers of various colors, sliced
1 red onion, sliced
2 – 3 TBs olive oil, or as needed
To Serve
romaine lettuce leafs
sour cream
shredded Mexican cheese
avocado, sliced
Instructions
In a small bowl, mix together the lime zest, chili powder, ground cumin, paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and salt and pepper. Place the flank steak in a small baking dish and sprinkle both sides with half of the seasoning, rubbing to fully cover. Pour half of the lime juice over the meat and cover the dish, letting the meat marinate at room temperature for 45 to 60 minutes (you can marinate in the refrigerator overnight, but let it come up to room temperature 1 hour before cooking).
When ready, heat a large cast iron pan or heavy bottomed skillet over medium heat. When hot, add the flank steak and cook for about 6 minutes. Flip and cover with a lid. Cook an additional 6 minutes. Remove and let the steak rest on a cutting board. Cover with aluminum foil until ready to slice.
Meanwhile, wipe the pan out as necessary. Add the olive oil and heat until runny. Add the peppers and onions and cook 8 to 12 minutes, or until desired tenderness. Add the remaining seasoning and stir to fully coat the veggies. Pour over the remaining lime juice and continue to cook about 30 to 60 seconds to let the lime juice steam off. Remove the pan from the heat.
Slice the meat into desired sizes, cutting against the grain.
Place romaine leafs on each plate then fill with meat topped with vegetables and desired accoutrements: cheese, sour cream, avocado slices.
Serve immediately! Enjoy!
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