Chili Lime Steak Fajitas - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

192 grams / 6.7 oz

Ingredients

	Metric	Imperial
Sirloin Steak Strips	1.5 Kg	3.3 Lbs
Tortilla Shells, Whole Wheat 10"	25 Each	25 Each
Green Peppers, sliced length-wise	375 g	13.1 oz
Red Peppers, sliced length-wise	375 g	13.1 oz
Red Onions, sliced length-wise	250 g	8.75 oz
Canola Oil	30 mL	2 Tbsp
Cheddar Cheese, shredded	400 g	14 oz
Cilantro, Fresh, finely chopped (or parsley)	120 mL	1/2 cup
Lime Juice	60 mL	4 Tbsp
Garlic, minced	30 mL	2 Tbsp
Brown Sugar	30 mL	2 Tbsp
Cumin, ground	10 mL	2 tsp
Salt	5 mL	1 tsp
Chili Flakes	1 mL	1/4 tsp

In a bowl, create the fajita sauce by combining the lime juice, garlic, brown sugar, cumin, salt and chili flakes, whisk together and side aside. In a large pan or on a grill, heat the canola oil and saute the green peppers, red peppers and onions until golden brown and cooked. Remove and set aside for build the fajitas.
To the same large pan or grill, add the beef strips and saute until warming, add the fajita sauce that was set aside, saute the beef until a temperature of 165 F (74 C) is reached. To build the fajitas, lay out the tortilla shells (either as whole side or 2 halves cut-in-half) and place beef filling and sauteed vegetables on each shell. Top with shredded cheddar cheese. Optional - place assembled fajitas onto a large baking and bake in a pre-heated 350 F oven to melt the cheese prior to service. Serve hot.

Serve with Spanish rice and green side vegetables (not included in the nutritional analysis).

Garnish with chopped cilantro or parsley.