mexican

Charred Poblano and Steak Fajita Style Plate with Guacamole

This dish pairs flank steak with poblano pepper, sliced, yellow onion, sliced and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

50 g Carbohydrates

35 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g flank steak 210 kcal
120g poblano pepper, sliced 37 kcal
79g yellow onion, sliced 32 kcal
2.36 piece (57g) corn tortillas 124 kcal
89g avocado 142 kcal
15g lime juice 5 kcal
11g vegetable oil 97 kcal
0.59 tsp (1g) coriander, ground 3 kcal
0.59 tsp (1g) kosher salt 0 kcal
0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

flank steakcorianderkosher salt
Rub steak with salt, pepper, and ground coriander. Let rest at room temperature 10 minutes.
flank steakvegetable oil
Heat a cast-iron skillet over high heat. Add oil, then sear steak 2-3 minutes per side (depending on thickness). Rest 5 minutes, then slice.
poblano pepperyellow onionkosher salt
In the same skillet, char poblano strips and onion with a pinch of salt until blistered and tender-crisp, 5-7 minutes.
avocadolime juicekosher salt
Mash avocado with lime juice and a pinch of salt to make quick guacamole.
flank steakcorn tortillasvegetable oil
Warm tortillas in a dry pan. Serve steak with charred vegetables, tortillas, and guacamole.