Flank-Steak Fajitas with Spicy Garden Vegetables

I have been doing some running lately, though not as much as I would like! Work has been busy, and I apparently have this wedding coming up, that needs some planning :). Ed and I took his mom up to Mt. Tam last weekend for a wonderful hike, and as soon as I get photos I'll share about that. For now, I'll share what I made for dinner while she was visiting!

Flank Steak Fajitas with Spicy Garden Vegetables

Ingredients
Marinade:
1/3 cup minced fresh cilantro
1/3 cup fresh lime juice
1/3 cup water
4 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
5 cloves of garlic, minced

Fajitas:
1 cup vertically sliced onion
1 (1 - pound) flank steak, cut into strips
Cooking Spray
1 cup red bell pepper strips
1 cup julienne-cut yellow squash
1 cup julienne-cut zucchini
1 cup fresh corn kernals (we used frozen, which worked fine)
Corn torillas
2 cups chopped tomato (we substituted tomatillo salsa and mango peach salsa)
low-fat sour cream

Directions:
To make the marinade, combine the first 9 ingredients in a small bowl.

To prepare the fajitas: Combine 1/3 cup marinade, onion,

 and steak in a large zip-lock plastic bag; seal. (The 2nd time I made this, I only marinaded the meat, so that the onions could cook longer.)

Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.

Add bell pepper, squash, zucchini, corn,

 and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender.

 Add to steak mixture; toss gently.

Warm tortillas according to package directions (we warmed them in the microwave). Arrange 1 cup of steak mixture with condiments

and roll up. Enjoy!