Some people start slimming down in January in preparation for summer outfits and bathing suits and all that jazz. I don’t like that. I wasn’t prepared for life in advance, I love food too much and I’m learning how to be happy on my own terms. I came across a body image quote on Pinterest that I really liked. It says something like, “How to get a beach body: 1. Make sure you’re in shape, 2. Go to the beach.” Can I get an amen?
So why am I giving you a slimming recipe? It’s certainly not getting your body ready. Go to the beach all you want. However, I definitely understand counting calories and watching what you eat. I have a chronic illness and what I eat matters. I share a weight-loss recipe because it feels good to eat light food on a regular basis. Salads don’t have to be “rabbit food,” as my brother affectionately calls them.They can be delicious, satisfying, and full of health [gasp] Fat! Summer is here, and salads provide the satisfying light meal our bodies crave. One of the things I love about fajita salad is that it makes for a versatile family meal. You have all the ingredients for fajitas. For those who want the extra fat and calories, simply serve it on a tortilla instead of a bed of leafy greens, or serve it over leafy greens for a refreshingly crispy side. Everyone is happy in the end, and you don’t have to feel like you’re denying yourself anything.
Just remember, don’t get too attached to skinny guys. Love you just the way you are and let your inner light shine! Cause you rock just like you!
Time to do it: About 15 minutes (+ 30 minutes marinating time)
Calories per serving: 475 with avocado, 340 without
yield: 6 servings
raw material
marinade
1 tablespoon olive oil
juice of 2 limes
1 teaspoon cumin
1 tsp paprika
1 teaspoon onion powder
1 tablespoon Worcestershire
1 clove of garlic, finely chopped
1.5 lb flank steak
1 tablespoon olive oil
1 onion, halved and sliced
3 multicolored bell peppers, sliced ​​into strips
1/2 tsp salt
1 teaspoon cumin
1 tsp paprika
1 teaspoon red pepper flakes
8+ cups fresh leafy greens (your choice)
2 avocados, halved, cored, and sliced ​​(optional)
sour cream, for serving
salsa, for dressing
instruct
1. Make the marinade for your flank steak. In a shallow dish, combine the olive oil, lime juice, cumin, paprika, onion powder, Worcestershire, and minced garlic. Lay your flank steak in and turn it over so there is marinade on both sides. Marinate in the refrigerator for at least 30 minutes.
2. Heat a large skillet over high heat. Add 2 tablespoons of olive oil and heat for a minute, then add the onion and bell pepper and season with salt. Saute until vegetables are crisp (7-10 minutes). In the last few minutes of cooking, add the cumin, paprika and red pepper flakes. Remove the vegetables from the pan and transfer to a serving plate, but keep the skillet hot.
3. Return skillet to high heat. Add the flank steak and cook for about 2 to 4 minutes per side (time depends on thickness) for medium doneness. Slice the meat to serve against the grain.
4. Serve with fresh leafy greens and meat, veggies, maybe a little sour cream, some avocado slices, and salsa.
standby
Generally when I cook steaks I cook them medium rare. When it comes to fajitas, I usually feed a large crowd and most people in my circle, especially kids, like their meat well done. The good news is that a good flank steak can be well done and melt in your mouth.
1. Slice your flank steak against the grain into strips. Marinate all strips in the marinade.
2. Prepare vegetables as directed above.
3. Cook the flank steak strips in a skillet. This should only take a few minutes. Just give it a stir to give all the meat a chance to sear on the bottom.
***You can always cook all of these ingredients on an outdoor grill for added grill flavor.
Reverse cutting is important! Look at your flank steak. See the wire running through it? Don’t cut meat parallel to those lines! You end up with tough, chewy chunks of meat. Cutting against the grain breaks the tissue and makes the steak melt in your mouth. Cut to food!
