Steak Fajitas

I don't know about anyone else, but when the weather gets warm, I want to go out to eat and just spend every minute possible outside.

And while everything is good in moderation, why not learn how to make your favorite restaurant meals at home with better macros and for a lot cheaper?

This is the first time I cooked a steak in my apartment, and I was genuinely frightened it was going to turn out so badly, but look at that color! This is definitely a college-friendly recipe and a perfect filling meal idea as the weather gets warmer!

I didn't have peppers so I improvised and roasted some zucchini to pair with my sauteed onions, and it was just as good.

MACROS:

CALORIES: 625 calories

PROTEIN: 54.3 grams

CARBOHYDRATES: 74.3 grams

FAT: 13.4 grams

INGREDIENTS:

- 5.86 ounces hanger steak, weighed raw

- 1 cup black beans, rinsed

- 50 grams yellow onion

- 300 grams zucchini

- 2 corn tortillas

- toppings of choice (I used guacamole, light sour cream, and cheese which are not included in these macros)

DIRECTIONS:

1. In a bowl, marinate your steak with salt, pepper, fresh garlic, and a little bit of freshly-squeeze orange juice to make a carne asada type marinade. Let rest covered at room temperature.

2. Slice your zucchini into thinly-sliced circles and air fry at 400 degrees for about 25-30 minutes.

3. In a small pot over medium-low heat, cook down your sliced onions for about 25 minutes, adding salt and pepper to taste.

4. In a grill pan over medium-high heat, cook your steak for about 2 minutes on each side, or until the internal temperature is about 125 degrees for medium rare.

5. Warm your black beans in a small pot over low heat. I added some salt and garlic powder for extra flavor.

6. In the grill pan you cooked your steak in, toast your tortillas and get them nice and soft.

7. Now, to assemble: black beans, steak, zucchini and onions, corn tortillas, and all of your toppings. I used reduced fat sour cream, avocado mash, fresh salsa, and reduced fat mexican blend cheese. Enjoy!