Steak Fajitas with Poblano Cream and Pico de Gallo
Heather Hartman HealthShare
Steak Fajitas with Poblano Cream and Pico de Gallo
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INGREDIENTS
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2 pounds tritip
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salt
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pepper
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paprika
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granulated garlic
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1 each yellow, orange and red bell pepper, cut into strips
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1 each jalapeño, julienned
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cumin
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3-4 each poblanos
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19 grams mint
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0.5 bunch cilantro
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1 teaspoon garlic puree
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1 teaspoon cumin
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salt
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1 cup Cocojune yogurt (or Greek yogurt or feta)
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1 each lemon, juiced
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The Best Pico De Gallo Ever
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Tortillas
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Limes
STEAK + VEGGIES
POBLANO CREAM
TO SERVE
METHOD
STEAK + VEGGIES
Three hours before serving, generously salt the tri-tip. Let rest in the fridge for at least two hours.
One hour before cooking, generously dust both sides of the tri-tip with pepper, paprika and granulated garlic. Let rest at room temperature for an hour.
Cook on the grill, stove or oven. Let rest, then thinly slice.
While the steak is resting, add the veggies, onion, and jalapeño to a sheet pan lined with foil paper. Mix with olive oil, salt, pepper and cumin. Broil until charred.
POBLANO CREAM
Char the poblanos under a broiler. Mix all of the ingredients with an immersion blender until smooth.
TO SERVE
Serve the steak, veggies, and poblano cream with tortillas and pico de gallo.