FLANK STEAK IN LIME CUMIN GARLIC MARINADE: GRILLED OR FAJITAS

I REALLY miss Mexican food.  Almost anything on a Mexican food restaurant menu has ingredients I’m avoiding.  Tonight, I made up a dish that was easy, healthy, tasty, & satisfied my Mexican food craving.  I hope you like it as much as I did!

This post has 4 recipes:

Grilled Flank Steak in Lime Cumin Garlic Marinade

Sautéed Peppers & Onions

Herbed & Spiced Brown Rice

Pico de Gallo.

TWO COOKING OPTIONS ARE DETAILED BELOW:

A – Grill the meat, sauté the vegetables separately (what I did)

B – Cook the meat & vegetables together, fajita-style

INGREDIENTS

Lime Cumin Garlic Flank Steak

1.6 lb	Flank Steak
2	Limes, juiced & zested (I zested 1 ½ of the limes)
1	Large garlic clove, minced
¼ tsp	Salt
1 Tbsp	Ground cumin
2-3	Sprigs fresh thyme, leaves removed from stems (or 1 tsp dried)
2-3	Sprigs fresh oregano, leaves removed from stems & diced (or 1 tsp dried)
1	Serrano chili, diced (remove membranes & seeds if you wish.  I did not).  If you can’t find Serrano, jalapeño is okay.  If you have neither, use ground cayenne pepper (~1 tsp).
1 Tbsp	Olive oil

Sautéed Vegetables/Fajita Vegetables

1	Medium or large onion, cut in half then in lengthwise strips
2	Bell peppers cut in strips
2-4	Garlic cloves, minced
1	Jalapeño pepper, seeds & membranes removed, then diced
¼ tsp	Ground cumin (I did a few shakes from the container)
2-3	Sprigs fresh thyme, leaves removed from stems (or 1 tsp dried)
2-3	Sprigs fresh oregano, leaves removed from stems & diced (or 1 tsp dried)
1 Tbsp	Olive oil
¼	Lime, juiced

Herbed & Spiced Brown Rice (3 cups)

1 cup	Brown rice
2 cups	Water
3	Green onions, diced
¼ tsp	Garlic powder
¼ tsp	Ground cumin
1-2	Sprigs fresh thyme, leaves removed from stems (or 1 tsp dried)
1-2	Sprigs fresh oregano, leaves removed from stems & diced (or 1 tsp dried)
Pinch	Salt (optional)

Pico de Gallo (2 cups)

2	Medium tomatoes
1 Tbsp	Minced garlic (took from the minced garlic for the marinade)
2 Tbsp	Minced onion (took from the onion for the sautéed vegetables)
1	Green onion, diced (diced with the other 3 from the rice recipe)
1/3	Jalapeño pepper, diced (took from the jalapeño diced for sautéed vegetables)
2 Tbsp	Cilantro
Pinch	Salt (optional)

PREPARATION

OPTION A – GRILLED FLANK STEAK WITH SAUTEED VEGETABLES

1.       If you are serving this with rice, start the rice.  Add the cumin, garlic powder, rice, salt, thyme, & oregano to the water.  Mix well & cook until done (about 35 min).

2.      Make the marinade.  In a pestle, mash the garlic clove with ¼ tsp salt.  Add the herbs & mash.  Add the lime juice, zest, serrano chili, cumin, salt, & oil.  Mix well.  

3.     Put the steak in a shallow dish & poke several times with a fork.  Pour the marinade over the steak.  Turn & or use a spatula to coat well.  Let the meat marinade at least 10 minutes.  If you want to marinade it overnight, you’ll probably end up with very tender meat.

4.     While the meat marinades, get the vegetables ready for sautéing & make the pico de gallo.

5.     Heat the grill, & then cook the meat to your preferred doneness.  When done, remove from the heat & let sit a few minutes before slicing.  Slice thinly against the grain. 

6.     When the meat is about 10 minutes from being done, cook the vegetables.  Heat olive oil in a skillet.  Over high heat, add the onions.  Add the peppers & garlic.  After a few minutes, add the lime juice.  If you need to add water occasionally, so do.  I add 1 Tbsp at a time if the onions stick to the pan too much.  In the last minute of cooking, add the thyme, oregano, & cumin.   Cook until the texture is how you like it.

OPTION B – FLANK STEAK FAJITAS

1.       If you are serving this with rice, start the rice.  Add the cumin, garlic powder, rice, salt, thyme, & oregano to the water.  Mix well & cook until done (about 35 min).

2.      Make the marinade.  In a pestle, mash the garlic clove with ¼ tsp salt.  Add the herbs & mash.  Add the lime juice, zest, Serrano chili, cumin, salt, & oil.  Mix well. 

3.     Cut the meat against the grain into ¼” strips.  In a shallow dish, pour the marinade over the steak.  Turn & or use a spatula to coat well.  Let the meat marinade at least 10 minutes.  If you want to marinade it overnight, you’ll probably end up with very tender meat.

4.     While the meat marinades, prepare the fajita vegetables & make the pico de gallo.

5.     Heat olive oil in a skillet.  Add the steak & marinade & cook, turning often.  When done, remove from the pan.

6.     Over high heat, add the onions.  Add the peppers & garlic.  After a few minutes, add the lime juice.  If you need to add water occasionally, so do.  I add 1 Tbsp at a time if the onions stick to the pan too much.  In the last minute of cooking, add the thyme, oregano, & cumin.   Add the steak back to the pan & mix well.

SERVING SUGGESTIONS

·                I ate my flank steak sliced with brown rice & vegetables. 

·                My husband made a burrito: diced steak, rice, & pico de gallo in a tortilla

·                Serve with beans, sour cream, cheese, guacamole…whatever you want.

·                Scramble eggs with left over rice & peppers (or salsa, or both) for a quick lunch.  Wrap that in a tortilla for a burrito, eat plain, or on greens.

YOU DON’T HAVE A MORTAR & PESTLE, ZESTER OR JUICER? 

See this post for substitution ideas

INGREDIENT HEALTH BENEFIT INFORMATION (from World's Healthiest Foods)

Brown rice

Flank steak

Lime

Oregano

Thyme

Cumin

Bell peppers

Onions
Garlic

Tomato

Cilantro

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."