Directions for: Steak and Harvest Vegetable Fajitas
Ingredients
1 lb(s) sirloin steak
1 tsp chili powder
tsp salt
tsp pepper
2 Tbsp vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 tsp ground cumin
1 pinch hot pepper flakes
1 sweet red pepper, thinly, sliced
1 sweet green pepper, thinly, sliced
1 sweet yellow pepper, thinly, sliced
1 zucchini, halved lengthwise, and, sliced
1 tsp Dijon mustard
2 Tbsp chopped fresh coriander, (optional)
6 10 inch flour tortilla
2 avocado
cup lime, juice
Directions
1. Trim any fat from steak; slice steak into thin strips. in bowl, toss steak with chili powder and 1/4 teaspoon (1 mL) each of the salt and pepper.
2. in large nonstick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; cook steak, in batches and stirring, for 2 1/2 minutes or until browned. Remove to plate.
3. Add remaining oil to skillet; cook onion, half of the garlic, the cumin, hot pepper flakes and 1/4 teaspoon (5 mL) each of the salt and pepper, stirring, for 3 minutes.
4. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; add mustard, and coriander (if using) and toss gently.
5. Meanwhile, wrap tortillas in foil; heat in 350F (180C) oven for 5 minutes or until warmed through.
6. Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper.
7. Spread 2 tablespoons (25 mL) avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.
See more: Main, Beef, North American, Hot and Spicy, Dinner, Fry, Mexican, Saute, Vegetables