Smoky steak fajitas with salsa verde
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Canned chipotles in adobo sauce give a wonderful smoky heat to these fajitas. They serve double duty here: The chiles are added to the peppers and onions, and the delicious adobo sauce is stirred into the yogurt topping. Want to skip the tortillas? Serve in large lettuce leaves instead!
Ingredients
Cooking spray
4 spray(s)
Uncooked lean flank steak
1 pound(s)
Adobo seasoning
1½ tsp, divided
Uncooked onion
1 medium, sliced
Red bell pepper
1 medium, sliced
Cilantro
¼ cup(s), fresh, chopped
Canned chipotle peppers in adobo sauce
½ tsp, chopped. plus ½ tsp sauce
Ground cumin
½ tsp
Plain fat free Greek yogurt
¼ cup(s)
Flour tortilla
6 oz, (four [1½ oz ] tortillas), heated
Salsa verde
¼ cup(s)
Instructions
1
Rub steak with 1 tsp adobo seasoning. Spray a large nonstick skillet with nonstick spray and heat over medium-high. Add steak to skillet and cook until an instant-read thermometer inserted into side of steak registers 135°F for medium-rare, about 5 minutes on each side. Transfer steak to a cutting board. Cover to keep warm.
2
Wipe out skillet if needed. Coat skillet with nonstick spray and heat over medium-high. Add onion and bell pepper and cook, stirring occasionally, until crisp-tender, about 4 minutes. Stir in remaining ½ tsp adobo seasoning, cilantro, chipotles, and cumin.
3
Slice steak across grain into 12 slices. In a small bowl, combine yogurt and adobo sauce. For each fajita, place 3 slices of steak on a warm tortilla and top with ½ cup peppers and onions, 1 tbsp salsa verde, and 1 tbsp yogurt. Roll up tortillas.
4
Serving size: 1 fajita
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