Saucy Steak Fajitas

Time & Servings
6 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
  • 1 lb. (500 g) boneless sirloin steak, trimmed and very thinly sliced
    Kirkland Cured & Dried Beef Steak Strips Extra Thick Cut 340G
    $16.71 • Ea
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  • 2 Tbsp. (30 mL) lime juice, divided
    Limes ~ 3LB
    $5.41 • Ea
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  • 1 clove garlic, finely chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.90 • Ea
  • 1 Tbsp. extra virgin olive oil, divided
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 2 large orange bell peppers or red bell peppers, thinly sliced
    Peppers Long Sweet 907G
    $7.65 • Ea
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  • 1 large sweet onion, thinly sliced
    Mayan Sweet Onions ~ 5LB
    $6.77 • Ea
  • 1 package Knorr® Hunter Classic Roast Gravy Mix
  • 1 1/4 cups water
  • 1/2 tsp. ground cumin
    Club House Cumin Ground 425G
    $11.29 • Ea
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  • 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.