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Steak Fajitas with Seared Scallions
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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Steak Fajitas with Seared Scallions

Steak Fajitas with Seared Scallions

Steak Fajitas with Seared Scallions
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:25 minutes
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