Beef |
Steak and Harvest Vegetable Fajitas |
1 lb. sirloin steak 1 1/2 tsp chili powder 3/4 tsp salt 3/4 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 x 10 inch flour tortilla 2 avocado 1/3 cup lime, juice |
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. 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. 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. 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. |