Photo of Southwestern Flank Steak by WW

Southwestern Flank Steak

PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
A little of this steak can go a long way when used to make fajitas; put out salsa and warm low-fat tortillas with the onion mixture. Let everyone assemble their own.


Fresh lime juice

2 Tbsp

Vegetable oil

2 tsp

Garlic clove(s)

2 clove(s), medium, crushed

Chili powder

2 tsp

Cumin seeds

2 tsp

Table salt

½ tsp

Uncooked lean flank steak

1 pound(s), trimmed of all fat

Sweet red pepper(s)

1 medium, seeded and thinly sliced

Uncooked onion(s)

1 large, thinly sliced


2 Tbsp, chopped (optional)


  1. In a small bowl, combine lime juice, 1 1/2 teaspoons of oil, garlic, chili powder, cumin and salt. Rub mixture all over steak; wrap and refrigerate at least 6 hours or overnight.
  2. Preheat grill. Unwrap steak and grill over medium hot coals until desired doneness, about 8 to 10 minutes per side for medium. Flank steaks taste best served pink in the middle; if cooked too long, they get tough.
  3. Allow meat to rest 5 minutes. Meanwhile, heat remaining 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat; stir-fry pepper and onion until tender-crisp.
  4. To serve, thinly slice steak diagonally across the grain and arrange on a serving platter. Top with onion mixture and sprinkle with cilantro, if desired.