Steak Tacos with Simple Guacamole

steak-taco-guacamole Recipe
Leigh Beisch
Most of the fat in this recipe is the good-for-you monounsaturated kind in the avocado, so don't let it deter (or disturb) you.

Yield:

Serves 6 (serving size: 2 tortillas, 1/3 cup meat, 2/3 cup onion mixture, 2 tablespoons guacamole)

Nutritional Information

Calories 490
Fat 19 g
Satfat 6 g
Monofat 10 g
Polyfat 2 g
Protein 30 g
Carbohydrate 48 g
Fiber 7 g
Cholesterol 54 mg
Iron 5 mg
Sodium 535 mg
Calcium 116 mg

Ingredients

Steak:
3 teaspoons vegetable oil, divided
2 teaspoons dried Mexican oregano
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 garlic cloves, minced (or pressed through a garlic press)
1 (1 1/2-pound) flank steak, fat trimmed
3 cups vertically sliced onion (about 2 medium onions)
2 cups red and yellow bell pepper strips (about 2 large peppers)
2 jalapeño peppers (or 1 serrano pepper), halved lengthwise and thinly sliced, with seeds
Guacamole:
2 ripe avocados, peeled and seeded
1 garlic clove, minced (or pressed through a garlic press)
2 teaspoons fresh lime juice
Kosher salt to taste
12 (6-inch) flour tortillas, warmed

Preparation

To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.

Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.

Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.

To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.

Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.

Note:

July 2003
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