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Ингредиенты
- 1 x lemon grass stalk chopped (or possibly grated zest of 1 lime)
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fish sauce or possibly light soy sauce see * Note
- 1 Tbsp. granulated sugar
- 1 x jalapeno pepper chopped
- 1 tsp freshly-grnd black pepper
- 1/4 c. extra virgin olive oil
- 2 tsp chopped garlic
- 1 sm red onion sliced paper-thin
- 1 med green or possibly red bell pepper
- 2 c. shredded romaine lettuce
- 3 x plum tomatoes cored, seeded, and finely diced
- 1/4 c. minced fresh cilantro leaves
- 1/3 c. finely-shredded fresh mint leaves
- 4 x beef skirt steaks - (6 ounce ea) (or possibly 1 1/2 lbs flank steak) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 tsp chopped garlic
- 1 lrg avocado
- 12 x flour tortillas - (8" dia)
Инструкции
- * Note: Fish sauce is available in Asian markets. Routhier recommends the Squid or possibly Tiparos brands.
- To prepare Chile Dressing: In a small bowl, whisk together all dressing ingredients. Cover; set aside.
- To prepare Salad Mix: Cut bell pepper in half lengthwise. Place, skin-side up, under a warm broiler; broil till skin blackens. Let stand for 5 min to cold. Hold pepper under cool running water and rub skin off. Pat dry, then core, seed and cut into 1/4-inch-wide strips. Place in a mixing bowl. Add in lettuce, tomatoes, cilantro and mint; toss to mix. Cover and chill till ready to serve.
- Prepare a fire in an outdoor grill. Season steaks to taste with salt and pepper. In a small bowl, combine oil and garlic. Brush both sides of meat with the mix. Grill steaks to desired degree of doneness, about 4 to 5 min per side for medium-rare. Remove steaks to a cutting board; let stand 5 - 10 min.
- Holding a carving knife at a slight angle, slice steak across the grain into thin slices. Add in steak to salad mix. Pour dressing over salad; toss gently to coat ingredients. Turn salad onto a serving platter.
- Cut avocado in half lengthwise; remove pit. Peel, then cut the avocado into 1/4-inch-thick slices. Place avocado on a small plate.
- To serve: Place a portion of the salad on a tortilla, along with a few slices of avocado. Roll up and eat out of hand.
- This recipe yields 12 fajitas, sufficient for 6 light main-course servings.
- Comments: If you're in no hurry to leave the kitchen, try this exotic take on fajitas. It tosses ingredients in a Vietnamese-style dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 163 | 74% |
| Total Fat 18.38g | 23% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 716mg | 30% |
| Potassium 322mg | 9% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.72g | 3% |
| Protein 6.56g | 10% |
