Delicious Living
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • Pinch of salt
  • 1½ pounds flank or skirt steak (beef sirloin flap)
  • 1 poblano chili, stemmed and seeded
  • 1 red bell pepper, stemmed and seeded
  • 1 head romaine lettuce
  • 1 bunch green onions, roots removed
  • 1 lime, halved
  • 8 (4-inch) whole-grain flour tortillas, warmed
  • CITRUS SLAW
  • 1 cup mandarin orange segments, drained
  • ½ cup grapefruit segments, drained
  • 2 tablespoons thinly sliced red onions
  • ¼ teaspoon salt
  • 1 tablespoon cilantro

Steak Fajitas with Citrus Slaw

Delicious Living | Delicious Living
  • Serves: 4 people
  • Calories per serving: 503

The rub for the steak is both sweet and spicy—use it on any grilled protein, and be generous, as some of it comes off on the grill. Out of season, look for grapefruit segments in the refrigerated case.  

Directions
  1. In a bowl, combine 3 tablespoons of the oil, cumin, chili powder, onion powder, brown sugar, and pinch of salt. Spread mixture onto steak, using hands to ensure steak is thoroughly coated.
  2. Brush poblano, bell pepper, romaine heart, and green onions with remaining 1 tablespoon oil. For a charcoal grill or gas grill, place poblano, bell pepper, and green onions on the greased rack directly over medium heat; cover and grill until tender (about 10 minutes for poblano and bell pepper, turning once, and about 1 minute for green onions). Cool; then thinly slice all the vegetables. Place romaine and lime halves, cut side down, on the grate and grill 2 minutes, or until grill marks form. Cool; then chop romaine. Cut lime halves into wedges.
  3. Meanwhile, place steak on the greased rack of an uncovered grill directly over medium coals and grill to desired doneness, turning once. Allow 10–12 minutes for medium rare (145°F) or 12–15 minutes for medium (160°F). Rest steaks on a clean platter, loosely covered with foil, for 10 minutes.
  4. To make Citrus Slaw, in a bowl, gently toss together the mandarin orange, grapefruit, red onion, salt, and cilantro.
  5. Thinly slice steak; serve in warm tortillas with grilled vegetables, lime wedges, and Citrus Slaw.

PER SERVING (2 fajitas and ½ cup citrus slaw): 503 cal, 13g fat (6g mono, 2g poly, 4g sat), 56mg chol, 530mg sodium, 44g carb (5g fiber, 16g sugars), 43g protein

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