Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 6 servings.

Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah

Ingredients:

2 large tomatoes, seeded and chopped

1/2 cup diced red onion

1/4 cup lime juice

1 jalapeno pepper, seeded and minced

3 tablespoons minced fresh cilantro

2 teaspoons ground cumin, divided

3/4 teaspoon salt, divided

1 beef flank steak (about 1-1/2 pounds)

1 tablespoon canola oil

1 large onion, halved and sliced

6 whole wheat tortillas (8 inches), warmed

Optional: Sliced avocado and lime wedges

Directions:

1. For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.

2. Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes.

3. Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

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