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     bell pepper, seeded and cut into
       ¼-inch slices
8     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® Stack5® with
the grill plate and select 400°F. While the
grill is preheating, season the steak on
both sides with ¾ teaspoon salt and ½
teaspoon chili powder.
2. Once it’s hot, put 2 teaspoons olive oil
on the grill. Cook the steak, about 4 to
5 minutes per side, for medium rare.
While the steak is cooking, season the
onion and pepper with remaining salt and
chili powder, and toss together with the
remaining oil.
3. When steak is finished, remove from grill
and let rest before slicing. Carefully wipe
grill plate with a paper towel and then
add the vegetables. Toss the vegetables,
occasionally, while cooking. Veggies
are done when softened and slightly
browned, about 7 minutes. Once ready,
push the vegetables to one side of the
grill and carefully wipe the free side. Turn
the temperature to 200°F.
4. To serve: Heat a tortilla or two on the
free side. Thinly slice the steak. When
the tortillas are warm, add some grilled
veggies and steak. Add desired toppings
like guacamole, pico de gallo and sour
cream