Set out a selection of toppings, such as shredded cheese, sour cream and salsa, for people to choose their favourites.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
MethodChili Rub: Stir together chili powder, salt, cumin and pepper; sprinkle all over steak. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion for 2 minutes. Add red, green and yellow peppers and pinch of the salt ; saut?adding 2 tbsp (25 mL) water halfway through, until peppers are tender-crisp, about 5 minutes. Remove to bowl; keep warm.
In same skillet, heat remaining oil over medium-high heat; saut?ushrooms, garlic, thyme and remaining salt until no liquid remains and mushrooms are golden, about 6 minutes. Remove to separate bowl; keep warm.
Meanwhile, stack tortillas and wrap in foil. Heat in 350°F (180°C) oven until warmed through, about 10 minutes. Serve with sliced steak, peppers and mushrooms.
Nutritional facts Per each of 6 servings: about
- Sodium 434 mg
- Protein 17 g
- Calories 250.0
- Total fat 13 g
- Cholesterol 40 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 20.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 132.0