Griddled Fajitas with a side of Street Corn

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken is lower in fat and sirloin is a more affordable cut.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

jalapeños

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide sweetness without the heat.

Marinate flank steak in lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper for at least 30 minutes.

Heat a griddle over medium-high heat until hot.

Add the marinated flank steak to the griddle and cook for 4-5 minutes per side until desired doneness.

Remove the steak from the griddle and let it rest for a few minutes before slicing.

On the same griddle, add sliced bell peppers and onion.

Sauté the vegetables for 5-7 minutes until tender and slightly charred.

Warm the tortillas on the griddle for about 1 minute on each side.

Slice the rested steak into thin strips.

Assemble the fajitas by placing steak and sautéed vegetables on tortillas.

Top with sour cream, guacamole, cilantro, and jalapeños as desired.

Serve immediately with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary