Optavia counts
- 1 lean
- 3 green
- 3 condiments
Grilled flank steak with natural lettuce, bell peppers, tomatoes, and a display of lime juice come joint in just minutes in this NEW lean & green recipe Fajita Beef Bowl. This family-friendly dish, developed by The Culinary Institute of America, only requires a grill simple, easy, and tasty. Each serving is one complete lean & green meal (1 lean, 3 green, 3 condiments)
Yield: 4 servings
Total Time: 30 minutes
Ingredients
- 1 ¼ lb. flank steak
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp or less of each: salt & pepper
- 2 scallions
- 1 small lime, cut in half
- 8 cups lettuce
- 1 bell pepper, orange or yellow, sliced
- 1 cup diced tomatoes
- 1 jalapeno, sliced
- 1 cup cilantro, chopped
- ¼ cup light sour cream
Directions
- Pre-heat grill
- Unite cumin, chili powder, salt, and pepper in a small bowl. Flavor beef with spice mixture.
- Grill beef on both sides until inside temperature reaches 145⁰F. Remove from heat and allow to rest.
- Grill whole green onion, about 1 minute per side, and lime halves (cut-side down) for 1 to 2 minutes.
- Slice beef into thin pieces, and forcefully chop the spring onion. Squeeze lime halves over beef and scallions, and toss to coat.
- To get together bowls: add two cups of lettuce to each bowl and top with an equal amount of sliced bell pepper, tomatoes, jalapeno, and cilantro. Add 5 ounces of cooked beef, a sprinkle of scallions, and one tablespoon of sour cream to each bowl.
Per serving:
- 290 calories
- 13g fat
- 12g carbohydrate
- 32g protein
