The EatingWell Healthy in a Hurry Cookbook (2006)
Who says tacos are just kids' fare? Here's a sophisticated weeknight dinner that combines a charred steak and a bright, fresh salsa. (Best of all, the kids will like it too.)
Active Time: 35 minutes |
Total Time: 35 minutes
12 soft corn tortillas
1 teaspoon extra-virgin olive oil
1 teaspoon powdered chipotle chile plus 1 pinch, divided
1 teaspoon kosher salt, divided
1 pound flank steak, trimmed of fat
1 fresh pineapple, peeled, cored and cut into 1/2-inch-thick rings (see Tip)
1 red bell pepper, finely diced
1/2 cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons red-wine vinegar
Preheat grill to high. Stack tortillas and wrap in heavy-duty foil.
Combine oil, 1 teaspoon powdered chipotle and 1/2 teaspoon salt in a small dish. Rub into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak and pineapple from the grill. Let the steak rest for at least 5 minutes before very thinly slicing crosswise into strips.
Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.
Per serving :
8 g Fat;
3 g Sat;
3 g Mono;
29 mg Cholesterol;
36 g Carbohydrates;
19 g Protein;
5 g Fiber;
458 mg Sodium;
442 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fruit, 3 lean meat
Tips & Notes
Tip: Prepeeled and cored fresh pineapple is commonly available in the produce section of supermarkets.