Spicy Panbroiled Steak

 If you like beef fajitas, you'll love this variation, flavored with smoky-spicy chipotle peppers.

Ingredients

    1 teaspoon garlic salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano, crushed
    2 tablespoons olive oil
    1 medium red sweet pepper, cut into thin bite-size strips (1 cup)
    1 medium onion, chopped (1/2 cup)
    1 - 2 chipotle peppers in adobo sauce, drained and chopped
    1 pound boneless beef top loin steak, cut 3/4 inch thick
    1 medium tomato, seeded and chopped (1/2 cup)
    Flour tortillas, warmed
    Purchased guacamole
    Fresh cilantro (optional)
 

Directions

1. In a small bowl combine garlic salt, cumin, and oregano. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add 2 teaspoons of the garlic salt mixture, the sweet pepper, onion, and chipotle peppers. Cook and stir for 2 to 3 minutes or just until vegetables are tender. Using a slotted spoon, remove vegetables from skillet; keep warm.
2. Add remaining oil, remaining garlic salt mixture, and the meat to same skillet. Cook meat over medium-high heat about 4 minutes on each side or until meat is slightly pink in the center. Transfer meat to a serving platter, reserving drippings in skillet. Thinly slice meat; keep warm.
3. Return vegetables to skillet. Stir in tomato; heat through. Spoon vegetables over meat. To serve, fill tortillas with meat-vegetable mixture; roll up. Serve with guacamole. If desired, garnish with fresh cilantro. Makes 4 servings.

nutrition information

Per Serving: 

cal. (kcal) 341, 

Fat, total (g) 15, 

chol. (mg) 65, 

sat. fat (g) 3, 

carb. (g) 25, 

fiber (g) 1, 

pro. (g) 26, 

vit. A (RE) 206, 

vit. C (mg) 37, 

sodium (mg) 772, 

calcium (mg) 61, 

iron (mg) 6, 

Percent Daily Values are based on a 2,000 calorie diet
 

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