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Steak and Harvest Vegetable Fajitas

Food Network Canada
YIELDS
6 servings
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Ingredients

1
lb(s) sirloin steak
1 ½
tsp chili powder
¾
tsp salt
¾
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
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Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Meanwhile, wrap tortillas in foil; heat in 350ºF (180ºC) oven for 5 minutes or until warmed through.

Step 6

Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper.

Step 7

Spread 2 tablespoons (25 mL) avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.

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