Saucy Steak Fajitas
Time & Servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
1 lb. (500 g) boneless sirloin steak, trimmed and very thinly sliced0Kirkland Cured & Dried Beef Steak Strips Extra Thick Cut 340G$16.71 • Ea
2 Tbsp. (30 mL) lime juice, divided0Limes ~ 3LB$5.41 • Ea
1 clove garlic, finely chopped0La Maison Fresh Garlic Caesar Dressing & Dip 1.4L$7.90 • Ea
1 Tbsp. extra virgin olive oil, divided0Kirkland Extra Virgin Olive Oil 2L$25.81 • Ea
2 large orange bell peppers or red bell peppers, thinly sliced0Peppers Long Sweet 907G$7.65 • Ea
1 large sweet onion, thinly sliced0Mayan Sweet Onions ~ 5LB$6.77 • Ea
1 package Knorr® Hunter Classic Roast Gravy Mix
1 1/4 cups water
1/2 tsp. ground cumin0Club House Cumin Ground 425G$11.29 • Ea
2 Tbsp. finely chopped fresh cilantro
12 (6-in/15.24cm) Fajita size White corn Tortillas
- Toss steak with 15 mL lime juice, ½ of the garlic and black pepper in medium bowl. Heat 10 mL olive oil in large nonstick over high heat and brown steak for 2 minutes; remove from pan with any juices; set aside.
- Heat remaining 5 mL olive oil in same skillet over medium-high heat and cook red peppers with onion, stirring occasionally, until tender and lightly golden. Stir in remaining garlic and cook for 30 seconds. Add Knorr® Hunter Classic Roast Gravy Mix, blended with water, remaining 15 mL lime juice and cumin. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return steak and any juices to skillet and simmer until steak is heated through, about 1 minute. Sprinkle with cilantro.
- Serve in tortillas.
- Try using whole wheat tortillas instead of white corn tortilla for more fibre.
- Each serving of this dish is low in fat, high in fibre, and an excellent source of vitamin C. *See Nutrition Information for sodium content.