This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to be chewy, so slice it thinly across the grain.

Jessie Price
Source: EatingWell Magazine, June/July 2006


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Mash avocados in a medium bowl with a fork. Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.

  • Brush scallions and poblanos with 2 teaspoons oil. Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl. Rub both sides of steak with the remaining 1 teaspoon oil and the spice mixture.

  • Oil the grill rack (see Tip). Grill the poblanos, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes. Grill the steak 2 to 3 minutes per side for medium-rare. Transfer the steak to a cutting board, tent with foil and let rest.

  • Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish. Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine. Slice the steak very thinly, then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.


Note: Poblano peppers can be fiery or relatively mild; there's no way to tell until you taste them.

Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.

Tips: To heat tortillas: Wrap in foil and bake at 300°F until steaming, about 10 minutes or wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.

Nutrition Facts

389.4 calories; protein 22.7g 45% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 8.9g 36% DV; sugars 2.4g; fat 20.4g 31% DV; saturated fat 4.6g 23% DV; cholesterol 56.2mg 19% DV; vitamin a iu 828IU 17% DV; vitamin c 29.6mg 49% DV; folate 96mcg 24% DV; calcium 89mg 9% DV; iron 3.6mg 20% DV; magnesium 81.8mg 29% DV; potassium 771.4mg 22% DV; sodium 364.3mg 15% DV; thiamin 0.2mg 19% DV.

Reviews (2)

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  • 5 star values: 2
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Rating: 5 stars
I LOVE this recipe!!!!! Deliciousness times 3! Read More
Rating: 5 stars
Excellent! I added some lite sour cream to the guacamole mix and also made pica de gallo (chopped spinach tomatoes garlic shallot cilantro). Also cooked chicken with the same rub - I actually mixed the rub with the olive oil and then basted it on the meat during cooking it really makes all the difference in the taste. The scallion/peppers combo got rave reviews from people that loved hot hot hot. The pica de gallo worked well for those that liked a milder taste. Also - we heated the tortilla's on the grill while cooking so we didn't have to even turn on the oven. Will definitely make again. Pros: Healthy & Very Tasty! Read More