NOURISH Steak Fajitas with Cantaloupe Tomato Salsa

By Curves


Try these delicious steak fajitas for lunch or dinner!
Ingredients
For the salsa:

– 4 ripe summer plum tomatoes, seeded and cut into small dice (or 2 ripe medium red tomatoes)
– 1 thick slice of ripe cantaloupe, skinned, seeded, and cut into small dice (about 1/2 cup)
– salt to taste
– 1/2 teaspoon sugar
– 2 scallions, thinly chopped, using some of the tender green part
– 1 red or green jalapeño pepper, minced
– 1 garlic clove, minced
– 1 teaspoon olive oil
– the juice from about half a lime, maybe a little more to taste
– 5 large cilantro sprigs, leaves lightly chopped
– 5 sprigs mint, leaves lightly chopped
For the fajitas:

– 1 pound flank steak, put in the freezer for about 10 minutes (so it’s easier to slice)
– 1 teaspoon ground cumin
– 1 1/2 teaspoons ancho chili powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 4 large (8-inch) whole-wheat flour tortillas
– 1 large onion, sliced
– 1 red and 1 yellow bell pepper, thinly sliced
– 2 garlic cloves, sliced
– 1 tablespoon olive oil
– 1 lime, cut into wedges
– 5 large cilantro sprigs
Directions

To make the salsa, put all the salsa ingredients into a medium bowl and give them a good stir. Let it all sit about ½ hour so the flavors can blend. If it becomes too watery, just strain out a bit of the liquid.
Take the flank steak from the freezer and cut it into thin slices, diagonally across the grain.
Mix the cumin, chili powder, cinnamon, cayenne, and salt together.
Preheat the oven to 350°F.
Lay the tortillas out on a sheet pan and cover them with aluminum foil.
Put the steak slices on one plate and the onion, peppers, and garlic on another. Sprinkle the spice mix over both, dividing it more or less evenly. Toss everything to coat with the spices.
Choose a large, heavy skillet (cast iron is excellent) and get it hot over high heat. Add half of the oil. Add the pepper mixture and sear quickly, just until everything softens and browns at the edges. Transfer to a large, warmed platter.
Put the tortillas in the oven and heat them about 4 minutes, or until they’re warmed through. Or, if you have a microwave, just wrap them in a dish towel and nuke them for 30 seconds or so, until they’re just soft and warm.
Without wiping out the skillet, get it hot again and add the remaining oil. Add the steak, cooking it quickly until it’s seared but still pink, about 2 minutes. Add to the peppers and give it a quick mix.
Set out 4 dinner plates. Put 1 tortilla on each plate. Dish the steak mixture on top of the tortillas. Squeeze on some lime juice and garnish with the cilantro. Serve with the salsa.

Serves 4

Per serving: 427 calories, 17 g fat, 37 g carbohydrates, 7 g fiber, 33 g protein

Curves Complete: Enjoy 1 serving for lunch or dinner on Phases 1 and 2.