Steak Fajitas with Avocado and Salsa - lean filet

Method

• Heat a grill pan over high heat.
• Season the steaks with half of the fajita seasoning, and spray them lightly with cooking spray.
• When the grill pan is hot, add the steaks and grill them for 3 minutes per side for medium-rare.
• Transfer the steaks to a platter, cover them with foil, and set them aside to rest.
• (Leave the grill pan on the heat.)
• Combine the onion and pepper in a large bowl, and spray them lightly with cooking spray.
• Season the vegetables with the remaining fajita seasoning, and place them on the grill pan.
• Grill the vegetables until they are charred and crisp-tender, about 7 minutes.
• Transfer the vegetables to a bowl, and cover it with foil to keep them warm.
• While the vegetables are grilling, mash the avocado lightly with a fork in a medium bowl.
• Stir in 1/4 cup of the salsa and half of the cilantro to make the guacamole.
• Holding them with flameproof tongs, char the tortillas on each side over an open flame.
• (Or toast them under the broiler.)
• Place the tortillas on a plate, and cover them with a towel to keep them warm.
• Cut the steaks into thin slices.
• To assemble the fajitas, spoon some of the guacamole onto each tortilla.
• Pile the steak and the pepper-onion mixture on top of the guacamole.
• Top with the yogurt, remaining 3/4 cup salsa, and remaining 1/4 cup cilantro.
• Serve.
• Fat: 60g (before), 12.2g (after)
• Calories: 1,165 (before), 331 (after)
• Protein: 34g
• Carbohydrates: 39g
• Cholesterol: 57mg
• Fiber: 18g
• Sodium: 1,167mg