Leigh Beisch
Yield
Serves 6 (serving size: 2 tortillas, 1/3 cup meat, 2/3 cup onion mixture, 2 tablespoons guacamole)

Most of the fat in this recipe is the good-for-you monounsaturated kind in the avocado, so don't let it deter (or disturb) you.

Trim the steak to cut out excess saturated fat. The majority of the fat in this meal, which comes from the avocado, is healthy and monounsaturated.

How to Make It

Step 1

To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.

Step 2

Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.

Step 3

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.

Step 4

Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.

Step 5

To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.

Step 6

Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.

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