Grill up fresh steak or use leftovers in these easy-to-make flavorful fajitas! Try to choose lean cuts of beef (contains no more than 10% fat). For the best cuts of red meat look for the word “loin” in the name. You can also look for round steaks and roasts, such as eye round and bottom round, chuck shoulder steaks, filet mignon, flank steak, and arm roasts.
|Steak strips (leftovers or skirt/flank steak)||¾ lb||340 g|
|Chili powder||1 Tbsp||15 mL|
|Cumin||1 tsp||5 mL|
|Canola oil||1 Tbsp||15 mL|
|Red pepper, sliced||½ each||½ each|
|Green pepper, sliced||½ each||½ each|
|White onion||½ each||½ each|
|Salsa||1 cup||250 mL|
|Sour cream||½ cup||125 mL|
|Cheddar cheese, shredded||1 cup||250 mL|
|Cilantro||½ cup||125 mL|
|Lettuce, shredded||2 cups||500 mL|
|Whole wheat wraps||8 small||8 small|
- Heat oil in a medium pan over medium heat.
- Add in onion and peppers, sauté for 3-4 minutes.
- Add in steak strips, chili powder and cumin.
- Sauté until steak strips are no longer pink.
- Wrap steak and pepper mixture with desired toppings and serve.
*If using leftover steak, sauté peppers and onions for 5 minutes, add steak strips and seasonings and sauté until steak is reheated and peppers and onions are tender.
Makes 4 servings ( 312 g / serving ). 1 serving = 2 wraps
Adapted From: NutritionRx in partnership with Chef Lindsay Sferrazza
Prepared By: Jennifer Broxterman, Registered Dietitian & Shannon Smith, BScH Foods & Nutrition student
NutritionRx ● Email: email@example.com ● Phone: (519) 520-9549 ● Website: www.nutritionrx.ca
Printable PDF of the recipe: Steak Strip Fajitas