Steak Fajitas & Guacamole
Marinade:
- 1 orange, juiced
- 2 limes, juiced
- 4 Tbsp olive oil
- 2 garlic cloves, roughly chopped
- 3 chipotle chiles, in adobo sauce
- 3 Tbsp roughly chopped fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Salsa
Preheat a ridged grill pan on high heat. (We pan-fried ours, which worked out just fine as well ... but we had a very thin cut of steak)
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
Guacamole:
- 5 ripe Hass avocados
- 3 to 4 limes, juiced
- 1/2 small onion, chopped
- 1 small garlic clove, minced
- 1 serrano chile, chopped
- 1 big handful fresh cilantro leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- Drizzle olive oil
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving (This is an excellent tip. I had no idea you could actually keep guacamole from browning ... but this really works!!).
Fajita Nutrition Info:
| Nutrition Facts | ||||||
Serving Size 574 g | ||||||
Amount Per Serving | ||||||
Calories 831 Calories from Fat 335 | ||||||
% Daily Value* | ||||||
Total Fat 37.2g 57% | ||||||
Saturated Fat 11.1g 55% | ||||||
Cholesterol 140mg 47% | ||||||
Sodium 762mg 32% | ||||||
Total Carbohydrates 45.4g 15% | ||||||
Dietary Fiber 7.6g 31% | ||||||
Sugars 9.1g | ||||||
Protein 76.7g | ||||||
| ||||||
Nutrition Grade B+ | ||||||
* Based on a 2000 calorie diet |
Nutritional Analysis
Good points
- High in niacin
- High in selenium
- High in vitamin B6
- Very high in vitamin C
- High in zinc
Guacamole Nutrition Info:
| Nutrition Facts | ||||||
Serving Size 328 g | ||||||
Amount Per Serving | ||||||
Calories 243 Calories from Fat 199 | ||||||
% Daily Value* | ||||||
Total Fat 22.1g 34% | ||||||
Saturated Fat 3.2g 16% | ||||||
Cholesterol 0mg 0% | ||||||
Sodium 11mg 0% | ||||||
Total Carbohydrates 13.3g 4% | ||||||
Dietary Fiber 10.2g 41% | ||||||
Sugars 1.2g | ||||||
Protein 3.1g | ||||||
| ||||||
Nutrition Grade B+ | ||||||
* Based on a 2000 calorie diet |
Nutritional Analysis
Good points
- No cholesterol
- Very low in sodium
- Low in sugar
- High in dietary fiber
- High in vitamin C
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