Post by Loupy on Mar 29, 2011 20:57:06 GMT -7
Poblano & Skirt Steak Fajitas
Fajitas of grilled steak, scallions, peppers and guacamole are a fun way to spice up a dinner party. They’re tasty as leftovers, too! Skirt steak is commonly used for fajitas and tacos; it's a flavorful, fairly chewy cut of meat, so it's best sliced very thin or chopped.
Poblano peppers are either fiery or relatively mild; you have to taste them to find out. Ancho chile peppers, popular in Mexico for their mild, sweet-and-spicy flavor, are dried poblano peppers. Ground ancho chile pepper can be found in the specialty food or spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.
Serves: 6
(2 tortillas, 2 ounces steak)
Preparation time: 1 hour
Ingredients:
2 ripe avocados, peeled and pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers
3 teaspoons extra-virgin olive oil, divided
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1 to 1-1/4 pounds skirt steak, trimmed of fat
Hot sauce for serving
12 6-inch corn tortillas, warmed
Preparation:
1. Preheat grill to high.
2. Mash avocados in a medium bowl with a fork.
Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Brush scallions and poblanos with 2 teaspoons oil.
Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
Rub both sides of steak with the remaining 1 teaspoon oil and the spice mixture.
4. Oil the grill rack.
Grill the poblanos, turning often, until wilted and charred, 8 to12 minutes. Transfer to a medium bowl and cover with a plate to trap the heat.
Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes.
Grill the steak 2 to 3 minutes per side for medium-rare.
Transfer the steak to a cutting board, tent with foil and let rest.
5. Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish.
Peel as much skin as possible from the peppers, discard the stems and seeds and slice into 1/2-inch-wide strips; transfer to the serving dish.
Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
6. Slice the steak very thinly, then chop into small pieces.
Serve the steak and vegetables with the mashed avocado, lime wedges, hot sauce and tortillas.
Enjoy!
Nutrition Facts
Per serving:
403 calories
21 g fat (5 g sat, 12 g mono)
39 mg cholesterol
35 g carbohydrate
23 g protein
9 g fiber
368 mg sodium
Fajitas of grilled steak, scallions, peppers and guacamole are a fun way to spice up a dinner party. They’re tasty as leftovers, too! Skirt steak is commonly used for fajitas and tacos; it's a flavorful, fairly chewy cut of meat, so it's best sliced very thin or chopped.
Poblano peppers are either fiery or relatively mild; you have to taste them to find out. Ancho chile peppers, popular in Mexico for their mild, sweet-and-spicy flavor, are dried poblano peppers. Ground ancho chile pepper can be found in the specialty food or spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.
Serves: 6
(2 tortillas, 2 ounces steak)
Preparation time: 1 hour
Ingredients:
2 ripe avocados, peeled and pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers
3 teaspoons extra-virgin olive oil, divided
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1 to 1-1/4 pounds skirt steak, trimmed of fat
Hot sauce for serving
12 6-inch corn tortillas, warmed
Preparation:
1. Preheat grill to high.
2. Mash avocados in a medium bowl with a fork.
Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Brush scallions and poblanos with 2 teaspoons oil.
Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
Rub both sides of steak with the remaining 1 teaspoon oil and the spice mixture.
4. Oil the grill rack.
Grill the poblanos, turning often, until wilted and charred, 8 to12 minutes. Transfer to a medium bowl and cover with a plate to trap the heat.
Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes.
Grill the steak 2 to 3 minutes per side for medium-rare.
Transfer the steak to a cutting board, tent with foil and let rest.
5. Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish.
Peel as much skin as possible from the peppers, discard the stems and seeds and slice into 1/2-inch-wide strips; transfer to the serving dish.
Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
6. Slice the steak very thinly, then chop into small pieces.
Serve the steak and vegetables with the mashed avocado, lime wedges, hot sauce and tortillas.
Enjoy!
Nutrition Facts
Per serving:
403 calories
21 g fat (5 g sat, 12 g mono)
39 mg cholesterol
35 g carbohydrate
23 g protein
9 g fiber
368 mg sodium
