Steak-n-Pepper Tacos

Cooking so-called healthy recipes, especially from fitness magazines, usually appeals to me...um...none.  But occasionally you will find a recipe that looks damn good, and all you have to do is double the portion size and you have a great dinner awaiting you!  I'm not joking about the portion sizes, people.  John and I ate what was allegedly going to serve 4.  I'm sorry but 416 calories for dinner isn't going to cut it.  Maybe it should cut it, but it definitely doesn't.

These were the best tacos I've ever made.  They're actually closer to fajitas - or maybe a cross between the two.  There are so actual nutrients in the dish though, which is nice.  No iceberg lettuce in sight - just ingredients that have actual flavor and go perfectly together.  This dish comes together using one skillet (and a microwave if you're lazy about heating your tortillas).  Next time you want to make tacos, try this version that is tastier, healthier, and a lot more interesting than the Old El Paso shells you heat in the oven.

Sorry for the out of focus picture.  Sometimes I forget to turn off macro mode when I should.  You need vegetable oil, chili powder, pickled jalapenos (if you're into that sort of thing, which I definitely am not), kosher salt, cilantro, flank or hanger steak, red onion, red, orange, and yellow peppers, lime, avocado, garlic, Monterey Jack cheese, frozen corn kernels (or fresh), and corn tortillas.

Start by making your steak marinade.  Combine the juice of one lime with two cloves crushed garlic, 1 teaspoon kosher salt, and 1/2 teaspoon mild chili powder.  Let steak marinate in a plastic bag for 20-30 minutes.

While the steak is getting marinated, prepare your vegetables.  Heat a cast-iron skillet on high heat for five minutes.  Add two teaspoons vegetable oil and heat.  Slice up your peppers and 1/2 red onion and add to hot pan.  Cook for about 5 minutes, tossing often.  

Add 1/2 cup corn kernels and cook for another 3-5 minutes, until the peppers char and soften.

Remove veggies from pan and add 1 teaspoon vegetable oil.  Add steak, whole, and cook for about 10 minutes for medium-rare.  Flip once halfway through.  Remove steak and let rest for five minutes before slicing against the grain.

Now create your own taco bar on the table, and let everyone do their thing.

John doesn't like sliced avocados, but he'll eat them mashed (sounds like a 2 year old), so you can do it however your spouse will tolerate.  Yes, this is what it's come to.

Pickled jalapenos to add some kick but no soup to your taco.  Salsa can be a little too juicy for a taco, in my opinion.

Chopped cilantro added more than I would have guessed to the flavor of these puppies.  It really brightened the flavor of everything and made it taste even fresher.

The charred veggies were amazing and a vegetarian could easily just have these as their taco filling.

Rare steak, just how I totally don't prefer it!  Oops!  Oh well, it still tasted great.

And the crowning glory was freshly shredded Monterey Jack cheese.  We only needed about 1/3 of this amount - doh.  Just used the rest on my frittata last night.  Fresh cheese actually has flavor, whereas bagged cheese tastes kinda like bag.  And no one (except apparently infants) is interested in eating bag.

Steak and Pepper Tacos
From Fitness Magazine

1 pound flank or hanger steak
Juice of one lime
1 teaspoon kosher salt
2 cloves garlic, crushed
1/2 teaspoon milk chili powder
3 teaspoons vegetable oil, divided
1/2 red onion, sliced
3 bell peppers (one red, yellow, and orange), sliced
1/2 cup corn kernels
8-12 small corn tortillas
1 avocado
1/4 cup grated Monterey Jack cheese
2 tablespoons chopped cilantro
1 tablespoons sliced, pickled jalpenos

Marinate steak in lime juice, salt, garlic, and chili powder in a plastic bag for 20-30 minutes.  Meanwhile, heat a cast iron skillet for 5 minutes over high heat.  Add 2 teaspoons vegetable oil and heat until hot.  Add sliced onion and peppers, cooking for five minutes while tossing often.  Add corn kernels and cook until peppers are charred and softened (about 3 more minutes).  Remove vegetables from pan and keep warm.  Reheat skillet and add one teaspoon of vegetable oil.  Pat steak dry with paper towels and add to pan.  Cook over medium-high heat for about 10 minutes (medium-rare), flipping halfway through.  Let steak rest for five minutes before slicing into strips.  Make tacos with warm corn tortillas, mashed avocado, cilantro, grated Monterey Jack cheese, steak, and jalapeno slices.