Mexican

1. In a small bowl, combine the cumin, black pepper, salt, oregano, garlic, lime juice, pepper jelly, and 1 Tbsp. of the olive oil. Put the marinade along with the flank steak in a resealable bag. Marinate, refrigerated, for at least 2 hours and up to overnight. Remove from fridge 20 minutes before cooking.

2. When ready to cook the fajitas, heat a large skillet or grill pan over high heat. Thinly slice about 2 inches of greens from scallions and set aside in a small bowl. Dab a paper towel in the remaining 1 Tbsp. of olive oil, and rub on the pan to give it a thin coat of oil. When the pan just begins to smoke, lay down trimmed scallions parallel to each other in a single layer. If not all the scallions fit in one layer, prepare them in 2 batches, rubbing pan with oil again between batches. Cook scallions for 1 minute, turn them, and cook for 1 more, until you see brown markings on all of them. Transfer to a plate.

3. Remove steak from marinade and pat dry with a paper towel. The steak should be able to lie flat in the skillet - cut in half if necessary and cook in 2 batches. Use the paper towel dabbed in oil to regrease the pan. Add steak, and cook for 4 to 5 minutes per side for a medium-rare steak. Move steak to a plate and loosely tent with foil. Allow to rest 10 minutes.

4. While the steak rests, chop bell pepper, place in a small bowl, and mix with cilantro. Wrap 6 tortillas at a time in a paper towel and heat in microwave oven to soften, 30 to 60 seconds, then transfer to a serving plate.

5. Slice seared scallions into 1/2-inch pieces and put in a medium bowl. Slice steak at a slight diagonal against the grain, into 1/4-inch slices, and transfer to a serving platter. Put yogurt, if using, in a small bowl. 6. To serve, place tortillas, steak, scallions, scallion greens, bell pepper, and yogurt, if using, on the table for diners to assemble as desired.

Source: Hannaford fresh Magazine, May - June 2014