FLANK STEAK FAJITAS

Judy and I bought a medium size flank steak at the store this week, a green bell pepper, a large Vidalia onion, a package of McCormick Fajita Mix, a jar of Paul Newman’s Salsa, and a package of high fiber tortilla wraps. That’s all we used for this meal except for some garlic powder, some salt, and pepper.

I rubbed the steak in the fajita and garlic powder, sprayed it with olive oil, and let it set for 30 minutes.

I put the marinated steak on the grill with the setting as low as it would go, and set the timer for 15 minutes. When the timer went off I flipped the steak, and reset the timer.

Over medium heat, Judy then sautéed the green pepper and the onion pieces in olive oil, with salt and pepper.

When the timer went off the second time, I brought the steak in on a cutting board and let it set for 5 minutes. Then I sliced the steak, across the grain, into very thin slices. On plates I spread out an “Ole’ Xtreme Wellness 8 Grain Tortilla Wrap”, lathered mine with Miracle Whip and hers with sour cream, spread out a line of shredded cheese, layered on strips of steak, then covered those with the sautéed peppers and onions, and dabbed on the salsa.

I sprinkled a little more salt over the center of the wrap, and folded up the bottom and wrapped over each side forming the standard wrap roll.

On the side we had a handful of “LAY'S® Kettle Cooked Reduced Fat Original Flavored Potato Chips” and an icy cold Diet Mountain Dew! It was wonderful!

After a day of mowing, blowing off the driveway, taking off a load of garbage, and spraying the yard where the concrete truck had mashed my Zoysia Grass, I was starving and this meal filled the bill!

The steak turned out very tender and required only 30 minutes cooking on low flame! When you’re in a hurry, this is a great meal to satisfy your taste buds and get you back in the game…or through a nap!