Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Steak Fajitas from Weeknight Wonders by Ellie Krieger. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
From Weeknight Wonders:
These fajitas are a hungry carnivore’s dream dinner. They are ultimately satisfying, with juicy steak and zesty sautéed onions, peppers, and tomatoes all piled on soft tortillas and topped with a cooling dollop of sour cream and velvety avocado. But what makes them dreamy is that besides fulfilling the deepest of steak cravings, they are healthier since they are made with a smart-sized serving of lean meat, extra vegetables, and whole-grain tortillas.
1 pound sirloin steak, trimmed of all visible fat
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 large onion
1 medium red bell pepper
1 medium yellow bell pepper
2 tablespoons canola oil
2 cloves garlic
1 large tomato
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon cayenne pepper
1⁄2 medium avocado
Eight 6-inch whole-wheat tortillas
1⁄2 cup reduced-fat sour cream or plain low-fat Greek yogurt
1⁄4 cup packed fresh cilantro leaves
Slice the meat as thinly as possible against the grain and sprinkle it with the salt and pepper. Thinly slice the onion into half-moons, and seed and slice the peppers.
Heat 1 tablespoon of the oil in a large skillet (not nonstick) over medium-high heat. Add the meat, raise the heat to high, and cook, stirring, until the meat is just cooked through, 5 minutes. Transfer the meat to a plate.
Return the heat to medium-high, add the remaining 1 tablespoon oil and the onions and peppers to the skillet, and cook, stirring occasionally, until they are softened and edges are slightly charred, 7 to 8 minutes. While the vegetables are cooking, mince the garlic, and cut the tomato into 10 wedges.
Add the tomato, garlic, cumin, coriander and cayenne to the skillet and cook, stirring, until the tomatoes soften, 4 to 5 minutes. Meanwhile, cut the lime into 8 wedges and pit, peel, and slice the avocado. Return the meat along with any accumulated juices to the pan, stir to combine, and remove from the heat.