Serve up sizzling steak fajitas bursting with Southwestern flavor with this heart-healthy skillet meal. Sliced bell peppers, onions and avocado are marinated in a spicy-sweet mixture before being added to the mix.
Recipe yields 4 servings
In a bowl, combine marinade ingredients. In a shallow dish, arrange the skirt steak and pour half the marinade over to cover. Reserve the remaining marinade. Marinate the steak at room temperature for 30 minutes or refrigerated overnight. Remove from the refrigerator 30 minutes prior to cooking.
Preheat the grill to high heat. Remove steak from the marinade and discard the marinade it was in. Grill for 4 minutes per side, or until desired doneness is reached. Keep grill on for the vegetables. Set steak aside and allow steak to rest for 5 to 10 minutes.
Brush the vegetables with some of the reserved marinade. Grill the vegetables, brushing with the remaining marinade, until tender and charred.
To serve steak, slice against the grain into thin strips. Wrap the steak, grilled vegetables, avocado and additional cilantro in flour tortillas or large lettuce leaves, if using.