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Steak Fajitas with Seared Scallions

Steak Fajitas with Seared Scallions

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

2 tsp. ground cumin
1 tsp. freshly ground black pepper
1/4 tsp. salt
2 tsp. dried oregano
6 cloves garlic, minced
1/3 cup fresh lime juice
3 Tbsp. hot pepper jelly
2 Tbsp. olive oil, divided
11/2 lbs. flank steak, excess fat removed
24 scallions (about 3 bunches), ends trimmed
1 large red bell pepper
1/4 cup coarsely chopped fresh cilantro leaves
12 6-inch flour tortillas
1 cup nonfat Greek yogurt (optional)

directions:

1. In a small bowl, combine the cumin, black pepper, salt, oregano, garlic, lime juice, pepper jelly, and 1 Tbsp. of the olive oil. Put the marinade along with the flank steak in a resealable bag. Marinate, refrigerated, for at least 2 hours and up to overnight. Remove from fridge 20 minutes before cooking.
2. When ready to cook the fajitas, heat a large skillet or grill pan over high heat. Thinly slice about 2 inches of greens from scallions and set aside in a small bowl. Dab a paper towel in the remaining 1 Tbsp. of olive oil, and rub on the pan to give it a thin coat of oil. When the pan just begins to smoke, lay down trimmed scallions parallel to each other in a single layer. If not all the scallions fit in one layer, prepare them in 2 batches, rubbing pan with oil again between batches. Cook scallions for 1 minute, turn them, and cook for 1 more, until you see brown markings on all of them. Transfer to a plate.
3. Remove steak from marinade and pat dry with a paper towel. The steak should be able to lie flat in the skillet - cut in half if necessary and cook in 2 batches. Use the paper towel dabbed in oil to regrease the pan. Add steak, and cook for 4 to 5 minutes per side for a medium-rare steak. Move steak to a plate and loosely tent with foil. Allow to rest 10 minutes.
4. While the steak rests, chop bell pepper, place in a small bowl, and mix with cilantro. Wrap 6 tortillas at a time in a paper towel and heat in microwave oven to soften, 30 to 60 seconds, then transfer to a serving plate.
5. Slice seared scallions into 1/2-inch pieces and put in a medium bowl. Slice steak at a slight diagonal against the grain, into 1/4-inch slices, and transfer to a serving platter. Put yogurt, if using, in a small bowl. 6. To serve, place tortillas, steak, scallions, scallion greens, bell pepper, and yogurt, if using, on the table for diners to assemble as desired.
Source: Hannaford fresh Magazine, May - June 2014

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Quantity Ingredients  
2 tsp. ground cumin  
1 tsp. freshly ground black pepper  
1/4 tsp. salt  
2 tsp. dried oregano  
6 cloves garlic, minced  
1/3 cup fresh lime juice  
3 Tbsp. hot pepper jelly  
2 Tbsp. olive oil, divided  
11/2 lbs. flank steak, excess fat removed  
24 scallions (about 3 bunches), ends trimmed  
1 large red bell pepper  
1/4 cup coarsely chopped fresh cilantro leaves  
12 6-inch flour tortillas  
1 cup nonfat Greek yogurt (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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