- 3 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1 1/2 pounds skirt steak, cut crosswise to fit in skillet (about 3 pieces)
- 2 tablespoons olive oil
- 3 large bell peppers, any color, seeded and sliced
- 1 teaspoon cumin seeds
- 12 6-inch whole-wheat tortillas
- Sour cream, avocado, cilantro and lime wedges, optional
- calories 427
- fat 18 g
- satfat 6 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 31 g
- carbohydrate 32 g
- fiber 18 g
- cholesterol 74 mg
- iron 4 mg
- sodium 525 mg
- calcium 145 mg
How to Make It
In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.
In a large nonstick or seasoned cast-iron skillet, warm 1 Tbsp. oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.
Add remaining 1 Tbsp. oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.