Ingredients Jump to Instructions ↓

  1. Chile Dressing

  2. 1 Lemon grass stalk - minced

  3. 1 lime

  4. 3 tablespoons 45ml Fresh lime juice

  5. 3 tablespoons 45ml Fish sauce or light soy sauce - seeNote

  6. 1 tablespoon 15ml Granulated sugar

  7. 1 Jalapeño pepper - minced

  8. 1 teaspoon 5ml Freshly-ground black pepper

  9. 1/4 cup 59ml Olive oil

  10. 1 teaspoon 5ml Red onion - sliced paper-thin (small)

  11. Salad Mix

  12. 1 Green or red bell pepper (medium)

  13. 2 cups 474ml Shredded romaine lettuce

  14. 3 Plum tomatoes - cored, seeded,

  15. 1/4 cup 4g / 0.1oz Chopped fresh cilantro leaves

  16. 1/3 cup 13g / 1/2oz Finely-shredded fresh mint leaves

  17. 4 Beef skirt steaks - (6 oz ea)

  18. 1 1/2 lbs flank steak

  19. Salt - to taste

  20. Freshly-ground black pepper - to taste

  21. 2 tablespoons 30ml Olive oil

  22. 2 teaspoons 10ml Minced garlic

  23. 1 teaspoon 5ml Avocado (large)

  24. 12 Flour tortillas - (8" dia)

Instructions Jump to Ingredients ↑

  1. * Note: Fish sauce is available in Asian markets. Routhier recommends the Squid or Tiparos brands.

  2. To prepare Chile Dressing: In a small bowl, whisk together all dressing ingredients. Cover; set aside.

  3. To prepare Salad Mix: Cut bell pepper in half lengthwise. Place, skin-side up, under a hot broiler; broil until skin blackens. Let stand for 5 minutes to cool. Hold pepper under cold running water and rub skin off. Pat dry, then core, seed and cut into 1/4-inch-wide strips. Place in a mixing bowl. Add lettuce, tomatoes, cilantro and mint; toss to mix. Cover and refrigerate until ready to serve.

  4. Prepare a fire in an outdoor grill. Season steaks to taste with salt and pepper. In a small bowl, combine oil and garlic. Brush both sides of meat with the mixture. Grill steaks to desired degree of doneness, about 4 to 5 minutes per side for medium-rare. Remove steaks to a cutting board; let stand 5 to 10 minutes.

  5. Holding a carving knife at a slight angle, slice steak across the grain into thin slices. Add steak to salad mix. Pour dressing over salad; toss gently to coat ingredients. Turn salad onto a serving platter.

  6. Cut avocado in half lengthwise; remove pit. Peel, then cut the avocado into 1/4-inch-thick slices. Place avocado on a small plate.

  7. To serve: Place a portion of the salad on a tortilla, along with a few slices of avocado. Roll up and eat out of hand.

  8. This recipe yields 12 fajitas, enough for 6 light main-course servings.


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