These Flank Steak Fajitas made in a skillet are a simple way to make a delicious high protein meal for dinner that also includes a few servings of vegetables!
When Dan and I go out to dinner he almost always lets me choose the location. Yes, he’s just that kind of guy 🙂 However, I’m not always choosy so when I let him pick, he’ll typically go for Mexican. And believe it or not, I’m not a big fan of Mexican restaurants. You probably wouldn’t have guessed that since I have so many Mexican-inspired dishes on Chocolate Slopes, but the big difference is that I get to decide how healthy to make the food!
Probably my biggest problem with Mexican restaurants is the heaviness feeling of the meals. Does that make sense? The food seems to be high in fat and sodium so much that I’m always stuffed after eating at Mexican restaurants. Or it could be that the food tastes so good that I can’t stop when I’ve had enough. Whatever the case, I made these flank steak fajitas to bring a healthier version of Mexican home with us.
Dietitian’s Dish
I had a difficult time finding Flank Steak in the store recently but thanks to the Interactive Butcher Counter I found the equivalent steak pretty quickly. Flank Steak is also known as Flank Steak Filet, Jiffy Steak, London Broil, and Plank Steak. So I actually found “London Broil” at my local grocery store. This steak falls into the lean category and contains 158 calories and 6 grams of fat (3 grams saturated) for a 3-ounce cooked serving. Since it’s a lean steak it’s best marinated. And be sure not to overcook it since it will get tough quickly (due to the lack of fat).
[mpprecipe-recipe:164] 
Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.
Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own.
This Flank Steak Fajitas post first appeared on Chocolate Slopes.
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