- 3/4 cup peeled, grated jicama
- 1 small tomato, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 3/4 teaspoon fine sea salt, divided
- 1 1/4 pound skirt steak, cut into 2 or 3 pieces to fit in your skillet
- 1 1/4 teaspoon chili powder
- 4 teaspoons canola oil, divided
- 1 large onion, halved and cut into thick slices
- 2 bell peppers, cut into strips
- 4 cloves garlic, sliced
- 8 whole grain tortillas, warmed
Sprinkle steak with chili powder and remaining 1/2 teaspoon salt. Heat a large cast-iron skillet over high heat. When very hot, but not smoking, add 2 teaspoons of the canola oil and then the steak. Cook until well browned, 2 to 3 minutes per side. Transfer to a cutting board and set aside. Return the skillet to high heat and add remaining 2 teaspoons canola oil, onion, bell peppers and garlic. Cook, stirring, 2 minutes. Lower heat to medium, cover skillet, and cook, stirring occasionally, until vegetables are tender, about 8 minutes.
Slice steak thinly against the grain. Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side. Serve with salsa and tortillas.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.