18
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
®
Stack5
®
with
the 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
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
®
Stack5
®
with the
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
