Skirt Steak Fajitas

Makes 4 servings

¾    pound skirt steak
1     teaspoon kosher salt, divided
¾    teaspoon ancho chili powder,
       divided
4     teaspoons olive oil, divided
1     medium red onion, sliced
1     large bell pepper, seeded and cut into
       ¼-inch slices
1     jalapeño, seeded and thinly sliced8     fajita-style flour tortillas
       guacamole, pico de gallo and
       sour cream for serving

Nutritional information per serving (based on 4
servings): Calories 358 (42% from fat) • carb. 30g pro. 21g • fat 16g • sat. fat 4g • chol. 55mg sod. 607mg • calc. 96mg • fiber 1g

1. Assemble the Cuisinart® Griddler® with the grill plates in the open position. Select Sear for the lower plate and 425°F for the upper plate. While the grill is preheating, season the steak on both sides with ½ teaspoon of salt and ¼ teaspoon chile powder. Separately, toss the peppers and onions with remaining salt, chile powder, and oil in a mixing bowl.
2. When the grill is preheated, put the steak on the lower plate and veggies on the upper plate. Set the count-up timer for the steak, about 6 minutes on the first side and 4 to 5 minutes on the second side, until desired doneness. Vegetables are ready when softened and slightly browned.
3. When steak is finished, transfer to a cutting board. Let rest before slicing. Remove the vegetables when done, and then carefully wipe the grill plate with a paper towel. Reduce the grill temperature to 200°F.
4. To serve: Heat a tortilla or two on the grill. Thinly slice the steak. Once the tortillas are warm, add some grilled veggies and steak. Serve with toppings such as guacamole, pico de gallo, and sour cream.