- 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
- Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon of the 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 of the 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 steak thinly against the grain.
- Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side.
- Serve with salsa and tortillas.
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.