• 0b068a9be181c3b92d35b5722648214f

Steak And Pepper Tacos

Calories: 416 Protein: 32g Carbohydrate: 38g Fat: 16g Saturated Fat: 4.3g Fiber: 7g

Prep
Cook
Serves 4people
Ingredients
1
lb flank or hanger steak
juice of 1 lime, plus lime wedges for serving
1
tsp kosher salt
2
garlic cloves, crushed
1/2
tsp mild chili powder
3
tsp vegetable oil
1/2
red onion, sliced
3
bell peppers, 1 each red, yellow, and orange, thinly sliced
1/2
cup fresh or frozen corn kernels
8
small corn tortillas, warmed
1/2
avocado, sliced
1/4
cup grated low-fat Monterey Jack
1/4
cup salsa Verde of 2 tablespoons chopped fresh cilantro
2
tbsp sliced pickled jalapenos
reduced-fat sour cream
Directions
1.
Marinate the steak in the lime juice, salt, garlic, and chili powder in a sealed plastic bag for 20-30 minutes.
2.
Meanwhile, heat a large cast-iron skillet over high heat for 5 minutes. Add 2 teaspoons of the vegetable oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes. Add the corn and continue to cook until the peppers are charred and soft, about 3 more minutes. Transfer the vegetables to a bowl and keep warm.
3.
Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of vegetable oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium-high, and cook about 8 minutes for medium-rare, turning once halfway through. Transfer to a board and let rest for 5 minutes.
4.
Slice the steak across the grain and arrange on a platter with the peppers and lime wedges Make tacos with the warm tortillas, avocado, Monterey Jack, salsa, jalapenos and, if desired, sour cream.

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