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Skillet Skirt Steak Fajitas with Jicama Salsa

Serves 4
Time 45 min
Sweet, crisp jicama makes a terrific fresh salsa for sizzling hot skirt steak and vegetables. Other good accompaniments to this classic Texas meal include guacamole or sliced avocado and sour cream.
Special Diets:
Ingredients
  • 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
Method

Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon of the salt in a small bowl. Set aside.

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.
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  • 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