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Steak Fajitas

Ingredients

  • 454 g (1 lb.) Flank Steak
  • 8 Casa Mendosa Corn 4 inch Tortillas
  • 3 tbsp (45 mL) canola oil
  • 3 bell peppers, seeded and sliced
  • 1 yellow onion, sliced
  • 2 clove garlic, minced
  • 2 tsp (10 mL) kosher salt
  • 1 - 1/2 tsp (8 mL) ground cumin
  • 1/2 tsp (3 mL) Mexican chili powder
  • 1/4 cup (60 mL) fresh cilantro
  • salsa, sour cream and guacomole for serving

Directions

1) Preheat the broiler to high. Season steak liberally with salt and pepper. Broil steak about 4 inches from the heat for 2 to 3 minutes on each side for medium-rare meat. Transfer steak to a cutting board and let it sit, covered with tinfoil for 8 minutes. Preheat oven to 350°F (180°C).

2) While the steak is resting, wrap tortillas in tinfoil and heat on the middle rack of a preheated 350°F (180°C) oven for 5 minutes.

3) In a large skillet heat canola oil over moderately high heat until it is hot but not smoking. Add bell peppers, onion, and garlic, and sauté stirring for 5 minutes, or until the bell peppers are softened. Mix in salt, ground cumin and chili powder.

4) Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture. Serve steak and pepper mixture with tortillas, salsa, sour cream, guacamole and cilantro.

Tip: Substitute chicken breast for the steak.

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Steak Fajitas

Ingredients

  • 454 g (1 lb.) Flank Steak
  • 8 Casa Mendosa Corn 4 inch Tortillas
  • 3 tbsp (45 mL) canola oil
  • 3 bell peppers, seeded and sliced
  • 1 yellow onion, sliced
  • 2 clove garlic, minced
  • 2 tsp (10 mL) kosher salt
  • 1 - 1/2 tsp (8 mL) ground cumin
  • 1/2 tsp (3 mL) Mexican chili powder
  • 1/4 cup (60 mL) fresh cilantro
  • salsa, sour cream and guacomole for serving

Directions

1) Preheat the broiler to high. Season steak liberally with salt and pepper. Broil steak about 4 inches from the heat for 2 to 3 minutes on each side for medium-rare meat. Transfer steak to a cutting board and let it sit, covered with tinfoil for 8 minutes. Preheat oven to 350°F (180°C).

2) While the steak is resting, wrap tortillas in tinfoil and heat on the middle rack of a preheated 350°F (180°C) oven for 5 minutes.

3) In a large skillet heat canola oil over moderately high heat until it is hot but not smoking. Add bell peppers, onion, and garlic, and sauté stirring for 5 minutes, or until the bell peppers are softened. Mix in salt, ground cumin and chili powder.

4) Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture. Serve steak and pepper mixture with tortillas, salsa, sour cream, guacamole and cilantro.

Tip: Substitute chicken breast for the steak.