Sizzling steak and creamy avocado are wrapped up together for a dynamic flavour combo. Swap out the peppers for other veggies such as zucchini if you wish!
10 min
PREP TIME
45 min
COOK TIME
220
CALORIES
8
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 1 pound (500 gram) boneless beef steaks, 1-1/2 inches (3 cm) thick , such as striploin, sirloin or rib eye
- 1/4 cup (60 milliliter) Montreal Steak Spice Wet Rub
- 1 large onion, sliced
- 1 1/2 green or red pepper, cut in strips
- 1 tablespoon (15 milliliter) olive oil
- 8 flour tortillas (8-10 inches/20 to 25 cm)
- 1 avocado, sliced
- Topping Ideas: salsa, shredded Monterey Jack or cheddar cheese, sour cream, shredded lettuce , To Taste
Preparation
- 1 Spread rub over both sides of meat. Let stand 5 minutes. Cover and grill steaks over medium heat, turning once for 15 to 20 minutes or until desired doneness. Cover and let rest 10 minutes.
- 2 Meanwhile toss onions and peppers in olive oil to coat. Place in a grill basket and grill 6 to 8 minutes, tossing occasionally until tender-crisp.
- 3 Wrap tortillas in aluminum foil and warm on grill over low heat or in a 325° (160° C) oven for about 15 minutes.
- 4 To serve, cut meat across the grain into very thin slices. For each fajita, layer beef, vegetables and avocado slices on tortilla. Add your favourite toppings. Roll or fold tortilla around fillings.
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5
Test Kitchen Tips:
o Try other vegetables like zucchini sticks or mushroom halves in place of the peppers.
