Careme

Ingredients

• Skirt steak (you have) 12–16 oz $0 (on hand)
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix (mild) 16 oz (use about 3/4 of the container) $5.00
• Organic Green Cabbage 1/2 small head (about 4 packed cups sliced) $1.69/lb
• Organic Ginger Root 1-inch piece, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Lime 1 (not listed)
• Olive oil 2 tbsp, divided (not listed)
• Ground cumin 1 tsp (not listed)
• Chili powder or smoked paprika 1 tsp (not listed)
• Salt & black pepper To taste (not listed)
• Tortillas (corn or flour) 4–6 small (not listed)
• Optional: Simple Truth Organic® Fresh Avocados Bag 1 avocado, sliced $4.99 (4 ct)

Instructions

1. Make a quick marinade: In a bowl, mix 1 tbsp oil, grated ginger, garlic, zest/juice of 1/2 lime, cumin, chili powder, 1 tsp salt, and pepper. Rub onto skirt steak; rest 15–30 minutes (room temp).
2. Grill (preferred): Heat grill to high. Grill steak 2–4 minutes per side (depends on thickness) to medium-rare/medium. Rest 8–10 minutes.
3. Stove option: Use a very hot cast-iron skillet. Sear 2–4 minutes per side; rest.
4. Veg (stove or grill pan): In a large skillet over high heat, add 1 tbsp oil. Cook fajita veg mix until blistered and tender-crisp, 6–8 minutes. Add sliced cabbage; cook 3–4 minutes more until lightly charred. Season with salt and squeeze remaining lime over the veg.
5. Slice steak against the grain into thin strips. Warm tortillas on a dry skillet or grill 20–30 seconds each side.
6. Serve: Fill tortillas with veg + steak. Top with avocado if using.