Skillet Skirt Steak Fajitas with Jicama Salsa
4

Serves 4

Sweet, crisp jicama makes a terrific fresh salsa for sizzling hot skirt steak and vegetables. Other good accompaniments to this classic Texas meal include guacamole or sliced avocado and sour cream.

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    Ingredients: 
    • 3/4 cup peeled, grated jicama
    • 1 small tomato, diced
    • 1 jalapeño peppers, seeded and diced
    • 1/4 cup chopped cilantro
    • 1 lime, Juice of
    • 3/4 teaspoon fine sea salt, divided
    • 1 1/4 pound skirt steak, cut into 2 or 3 pieces to fit in your skillet
    • 1 1/4 teaspoon chili powder
    • 4 teaspoons expeller-pressed canola oil, divided
    • 1 large onion, halved and cut into thick slices
    • 2 bell peppers, cut into strips
    • 4 cloves garlic, sliced
    • 8 whole wheat tortillas, warmed
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    Method: 

    Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. Set aside.

    Sprinkle steak with chili powder and remaining 1/2 teaspoon salt. Heat a large cast-iron skillet over high heat. When very hot, but not smoking, add 2 teaspoons canola oil and then the steak. Cook until well browned, 2 to 3 minutes per side. Transfer to a cutting board and set aside. Return the skillet to high heat and add remaining 2 teaspoons canola oil, onion, bell peppers and garlic. Cook, stirring, 2 minutes. Lower heat to medium, cover skillet, and cook, stirring occasionally, until vegetables are tender, about 8 minutes.

    Slice the steak thinly against the grain. Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side. Pass jicama salsa and warm tortillas and let guests roll the steak and vegetables in the tortillas and top with salsa.

    Nutritional Info: 
    Per Serving:660 calories (250 from fat), 28g total fat, 7g saturated fat, 85mg cholesterol, 1110mg sodium, 58g carbohydrate (7g dietary fiber, 7g sugar), 47g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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