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Flank Steak Fajitas with Berry Salsa (with vegetarian option)


    Flank Steak Fajitas with Berry Salsa (with vegetarian option)



    2 Tbsp (30 mL) sodium-reduced soy sauce
    1 Tbsp (15 mL) vegetable oil
    2 tsp (10 mL) ground cumin
    1/2 tsp (2 mL) dried chili flakes
    1 1/2 lb (750 g) organic flank steak

    1 cup (250 mL) blackberries or currants
    1 cup (250 mL) raspberries
    1/2 tsp (2 mL) salt
    1 plum tomato, seeded and chopped
    1 green bell pepper, seeded and chopped
    1 clove garlic, minced
    1/4 cup (60 mL) cilantro or basil, coarsely chopped
    1 Tbsp (15 mL) extra-virgin olive oil
    1 lime
    8 whole wheat tortillas

    Combine soy sauce with oil, cumin, and chili flakes. Rub both sides of steak with mixture. Cover and refrigerate at least 1 hour or overnight.

    Place berries in a bowl and sprinkle with salt. Let stand at room temperature for 10 to 15 minutes. Stir in tomato, pepper, garlic, cilantro (or basil), and oil. Squeeze lime juice over top. Stir to mix.

    Preheat barbecue to medium-high. For medium-rare-steak, grill about 3 minutes per side. Flank steak turns tough if overcooked.

    Remove to cutting board and let stand 5 minutes before slicing. For best texture, slice across the grain and as thinly as possible.

    Grill tortillas over medium-high heat, just until marks form, about 30 seconds per side.
    Place 2 or 3 pieces of flank steak on a tortilla; add 1 to 2 Tbsp (15 to 30 mL) salsa and any other favourite fixings, such as sliced red onion, sour cream, and shredded lettuce. Roll up and serve.

    Serves 8.

    Each serving contains: 391 calories; 27 g protein; 16 g total fat (4 g sat. fat, 0 trans fat);
    34 g carbohydrates; 6 g fibre; 798 mg sodium

    Vegetarian option

    This delicious fajita is just as yummy without the beef; simply substitute sliced marinated tofu. Here’s how:

    Drain and dry a block (350 g) of firm or extra-firm tofu. Cut tofu into 1/2 in (1.5 cm) slices.

    Press liquid from tofu slices by wrapping them in a tea towel and weighing them down with a heavy object such as a wooden cutting board or a cast iron frying pan.  Let sit for at least 15 minutes.

    While tofu is pressing, prepare marinade by combining in medium bowl:

    2 Tbsp (30 mL) reduced-sodium soy sauce
    2 Tbsp (30 mL) rice vinegar
    1 Tbsp (15 mL) vermouth (optional)
    1 tsp (5 mL) honey
    2 cloves garlic, minced
    4 drops sesame oil

    Unwrap pressed tofu, place in bowl with marinade, cover, and marinate at room temperature for 20 to 30 minutes.

    Carefully rub a medium-hot grill with extra-virgin olive oil and lay slices on grill for 5 to 6 minutes each side.

    Replace flank steak with cooked tofu in recipe.

    Tip: Whether you pick them yourself or buy them from a store—choose organic whenever possible. Organic berries taste better, contain more nutrients, and are easy on the environment.

    source: "Superfruits to the Rescue", alive #332, June 2010


    Flank Steak Fajitas with Berry Salsa (with vegetarian option)




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