Fajitas with grilled steak, scallions, peppers and a simple guacamole are fun for a dinner party, and tasty as leftovers. Skirt steak is a typical choice for fajitas or tacos. It's a flavorful, fairly chewy cut of meat, so it's best sliced very thin or chopped.

Makes 6 servings, 2 tortillas, 2 ounces steak, 1/4 cup vegetables & 3 tablespoons guacamole each

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 ripe avocados, peeled and pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers (see Ingredient Note)
3 teaspoons extra-virgin olive oil, divided
1 teaspoon ground ancho chile (see Ingredient Note)
1/2 teaspoon ground cumin
1-1 1/4 pounds skirt steak, trimmed of fat
Hot sauce for serving
12 6-inch corn tortillas, warmed (see Cooking Tip)

1. Preheat grill to high.
2. Mash avocados in a medium bowl with a fork. Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Brush scallions and poblanos with 2 teaspoons oil. Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl. Rub both sides of steak with the remaining
1 teaspoon oil and the spice mixture.
4. Oil the grill rack (see Tip). Grill the poblanos, turning often, until wilted and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate to trap the heat. Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes. Grill the steak 2 to 3 minutes per side for medium-rare. Transfer the steak to a cutting board, tent with foil and let rest.
5. Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish. Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine. Slice the steak very thinly, then chop into small pieces. Serve the steak and vegetables with the mashed avocado, lime wedges, hot sauce and tortillas.

NUTRITION INFORMATION: Per serving: 403 calories; 21 g fat (5 g sat, 12 g mono); 39 mg cholesterol; 35 g carbohydrate; 23 g protein; 9 g fiber; 368 mg sodium; 826 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Zinc (40% dv), Potassium (24% dv), Folate (23% dv), Iron (20% dv).
Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat; 2 Carbohydrate Servings.

TIP: Ingredient Notes: Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets.

Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.

Cooking Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

We love this and serve it often to company with rave reviews. It is just delicious.

Anonymous, Rochester, NY