Grilled Steak, Bell Pepper & Onion Fajitas

Name: Grilled Steak, Bell Pepper & Onion Fajitas
Yield: Makes 8 Fajitas; 4 Servings
Ingredients: chipotle chile purée, 1½ tsp (see note); olive oil, 2 Tbsp; red, orange, or yellow bell peppers, or a combination, 3, seeded and sliced lengthwise into thick strips; garlic cloves, 2, smashed; ripe avocado, 1, pitted, peeled, and diced; sea salt, ½ tsp plus a pinch; napa cabbage, ¼ head, cored and thinly sliced (about 2 cups/6 oz/185 g); radishes, 3, thinly sliced; fresh cilantro, 1 Tbsp chopped; fresh lime juice, ¼ cup (2 fl oz/60 ml) plus 2 Tbsp; fresh orange juice, ¼ cup (2 fl oz/60 ml); whole-wheat tortillas, 8 (6 inches/15 cm in diameter); red onion, 1, cut into slices ¾ inch(2 cm) thick; flank steak, 1 lb (500 g)

Preparation info

Makes 8 Fajitas;
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Chipotles are smoked, pickled jalapeño chiles. To make chipotle purée, in a blender or food processor, whirl the contents of a 7-oz (220-g) can of chipotle chiles in adobo sauce until smooth. Transfer to an airtight container and store in the refrigerator for up to 3 weeks.

Ingredients

flank steak, 1 lb (500 g)
fresh lime juice, ¼ cup

Main course
Dinner

Method

Trim fat from steak. In a bowl, whisk together ¼ cup lime juice, orange juice, garlic, 1 tablespoon of olive oil, chipotle purée, and ½