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Skirt Steak Fajitas
A fun and tasty dish to make a fiesta any night
of the week!
Makes 4 servings
¾
pound skirt steak
1
teaspoon kosher salt, divided
¾
teaspoon ancho chili powder,
divided
4
teaspoons olive oil, divided
1
medium red onion, sliced
1
bell pepper, seeded and cut into
¼-inch slices
8
fajita-style flour tortillas
Guacamole, pico de gallo and
sour cream for serving
1. Assemble the Cuisinart
grill plate and select 400°F. While the grill is
preheating, season the steak on both sides
with ¾ teaspoon salt and ½ teaspoon chili
powder.
2. Once it's hot, put 2 teaspoons olive oil
on the grill. Cook the steak, about 4 to 5
minutes per side, for medium rare. While
the steak is cooking, season the onion and
pepper with remaining salt and chili powder,
and toss together with the remaining oil.
3. When steak is finished, remove from grill
and let rest before slicing. Carefully wipe
grill plate with a paper towel and then
add the vegetables. Toss the vegetables,
occasionally, while cooking. Veggies are
done when softened and slightly browned,
about 7 minutes. Once ready, push the
vegetables to one side of the grill and
carefully wipe the free side. Turn the
temperature to 200°F.
4. To serve: Heat a tortilla or two on the free
side. Thinly slice the steak. When the
tortillas are warm, add some grilled veggies
and steak. Add desired toppings like
guacamole, pico de gallo and sour cream.
Nutritional information per serving (based on 4 servings):
Calories 358 (42% from fat) • carb. 30g
pro. 21g • fat 16g • sat. fat 4g • chol. 55mg
sod. 607mg • calc. 96mg • fiber 1g
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Grilled Steak with Green
Onions and Salsa Verde
This recipe will easily become a regular in your
rotation – so easy and so flavorful!
Makes 2 to 4 servings
1
small garlic clove
1
small jalapeño, stem and seeds
discarded
1
cup fresh parsley leaves
¼
teaspoon kosher salt, plus more
for seasoning, divided
¼
teaspoon fresh lemon juice
¼
cup plus ½ teaspoon olive oil,
divided
2
strip steaks, about 1 to 1½ inches
thick
1
bunch green onions, root ends
trimmed
1. Make the salsa verde. Finely chop both
the garlic and jalapeño together in a food
processor using the large chopping blade.
Add the parsley, ¼ teaspoon salt and lemon
juice to the work bowl. Pulse to roughly
chop. With the motor running, slowly add
¼ cup of olive oil through the small feed
tube until all ingredients are incorporated.
Taste and adjust seasoning according to
preference.
2. Assemble the Cuisinart
grill plate and select 400°F.
3. While the grill is preheating, season the
2 steaks liberally with salt on both sides.
Once the grill is hot, add the steaks. Cook
for about 5 to 7 minutes on each side for
medium rare (135°F internal temperature).
4. While steaks are cooking, toss green onions
with ½ teaspoon olive oil and a pinch of
salt.
5. Remove and reserve steaks once cooked to
desired doneness. Rest before slicing.
6. Carefully wipe grill with paper towel and
add the green onions to the grill. Cook until
soft and lightly browned, about 7 minutes.
7. Slice steak and serve with the grilled green
onions and salsa verde.
Nutritional information per serving (based on 4
servings):Calories 359 (59% from fat) • carb. 3g
pro. 34g • fat 23g • sat. fat 5g • chol. 92mg
sod. 212mg calc. 62mg • fiber 1g
18
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