Photo by Quentin Bacon, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan
These steak fajitas are a hungry carnivore’s dream dinner. They are ultimately satisfying, with juicy steak, sauteed onions, peppers, and tomatoes all piled on soft tortillas and topped with a cooling dollop of yogurt and velvety avocado. But what makes them dreamy is that besides fulfilling the deepest of steak cravings, they are healthier since they are made with a smart-sized serving of lean meat, extra vegetables, and whole-grain tortillas.
1 pound sirloin steak
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion
1 medium red bell pepper
1 medium yellow bell pepper
2 cloves garlic
2 tablespoons neautral oil such as avocado oil, grapeseed or canola oil
1 large tomato
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cayenne pepper
½ medium avocado
8 6-inch whole wheat tortillas
½ cup Greek yogurt
¼ cup packed cilantro leaves
Slice the meat as thinly as possible against the grain and sprinkle it with the salt and pepper. Thinly slice the onion into half-moons, seed and slice the peppers and mince the garlic.
Heat 1 tablespoon of the oil in a large skillet (not nonstick) over a medium-high heat. Add the meat, raise the heat to high, and cook, stirring, until the meat is just cooked through, 5 minutes. Transfer the meat to a plate.
Return the heat to medium-high, add the remaining oil and the onions and peppers to the skillet and cook, stirring occasionally, until they are softened and edges are slightly charred, 7-8 minutes. While the vegetables are cooking, and cut the tomato into 10 wedges.
Add the tomato, garlic, cumin, coriander and cayenne to the skillet and cook, stirring, until the tomatoes soften, 4-5 minutes. Return the meat, with any accumulated juices to the pan and stir to combine.
Cut the lime into 8 wedges and peel and slice the avocado. Wrap the tortillas in slightly damp paper towel and warm them in the microwave for 20-30 seconds. To serve, place two tortillas on each plate; place about ½ cup of the meat mixture in the center of each tortilla, then top each with avocado, yogurt and cilantro leaves.
Makes 4 servings
Serving size: 2 fajitas
Per serving (using low-fat yogurt): Calories 560; Total Fat 25g; (Sat Fat 6g, Mono Fat 10.1g, Poly Fat 2.9g); Protein 35g; Carb 48g; Fiber 7g; Cholesterol 60mg; Sodium 630mg
Excellent source of: protein, fiber, vitamin A, niacin, vitamin B6, vitamin B12, vitamin C, vitamin K, iron, phosphorus, potassium, selenium, zinc
Good source of: Thiamin, Riboflavin,Ffolate, Pantothenic Acid, Calcium, Copper, Magnesium, Manganese, Molybdenum
Copyright 2017 Ellie Krieger. All rights reserved.