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¡Viva Fajitas!




Source of Recipe


USA Weekend


Recipe Introduction


Prep time: 20 minutes
Cooking time: 12 minutes



List of Ingredients




1 skirt steak, about 1 1/2 pounds, cut into four equal lengths
Oil for coating meat and vegetables
Salt and ground black pepper
3 to 4 tsps. ground cumin
3 medium garlic cloves, minced
3 Tbs. lime juice, plus additional for avocados (the juice from about 2 limes)
2 avocados
1 1/2 medium red onions (root end intact), peeled and halved lengthwise, each half then cut into 6 wedges
1 1/2 medium red and/or green peppers, seeded and cut into 6 wedges
12 large flour tortillas
1 cup reduced-fat sour cream

Recipe



Heat oven to lowest possible setting (usually 170 to 200 degrees) and heat a 12-inch cast-iron or heavy-bottomed non-stick skillet over medium-low heat. Meanwhile, coat both sides of each piece of steak with just enough oil to get the seasonings to stick. Sprinkle each side with salt, black pepper and a portion of cumin, rubbing the seasonings into the meat. Set aside. Mix garlic and lime juice in a shallow, non-reactive baking pan (such as Pyrex); set near the stove. Peel the avocados and mash with more lime juice and salt to make a chunky guacamole. Set aside.

A few minutes before cooking, increase heat to a strong medium-high and turn on exhaust fan. Add the two thickest pieces of steak to the skillet. Cook until seared on first side, about 3 minutes. Turn and cook on other side until seared, 2-3 minutes longer for medium. Transfer to the lime-garlic marinade; turn to completely coat with marinade. Place in warm oven. Add remaining two thinner pieces of steak to the hot skillet. Cook until seared, about 2 minutes per side for medium doneness. Transfer to marinade, turning to coat. Return to warm oven while peppers and onions cook.

Pour off all but 2 Tbs. of fat from the skillet. Add the peppers and onions; sauté until crisp-tender, about 8 minutes. Slice the meat thinly. Transfer it to a platter, along with the peppers and onions. If eating the meat all in one meal, pour the lime marinade over the meat. If not, pour it in a small bowl and pass it separately, along with the sour cream, mashed avocados and warm tortillas. (The fastest way to warm tortillas is in a plastic bag in the microwave. Heated four at a time, they're ready in about 30 seconds. You also can steam them, or wrap in foil and heat in a warm oven.)

Serves: 6.
Per 2 fajitas: 808 calories, 37g protein, 76g carbohydrates, 40g fat (11g saturated), 6g fiber, 641mg sodium.