• 3/4 cup peeled, grated jicama
  • 1 small tomato, diced
  • 1 jalapeño pepper, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 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 canola oil, divided
  • 1 large onion, halved and cut into thick slices
  • 2 bell peppers, cut into strips
  • 4 cloves garlic, sliced
  • 8 whole grain tortillas, warmed
  1. Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon of the salt in a small bowl. Set aside.
  2. Sprinkle steak with chili powder and remaining 1/2 teaspoon salt.
  3. Heat a large cast-iron skillet over high heat. When very hot, but not smoking, add 2 teaspoons of the canola oil and then the steak. Cook until well browned, 2 to 3 minutes per side.
  4. Transfer to a cutting board and set aside.
  5. Return the skillet to high heat and add remaining 2 teaspoons canola oil, onion, bell peppers and garlic. Cook, stirring, 2 minutes.
  6. Lower heat to medium, cover skillet, and cook, stirring occasionally, until vegetables are tender, about 8 minutes.
  7. Slice steak thinly against the grain.
  8. Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side.
  9. Serve with salsa and tortillas.
Nutritional Info:
Per Serving (Serves 4) : 660 calories (250 from fat), 28 g total fat, 7 g saturated fat, 85 mg cholesterol, 1110 mg sodium, 58 g carbohydrates, (7 g dietary fiber, 7 g sugar), 47 g protein.

One Response

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