This easy to make and great tasting dish is filled with juicy strips of steak with freshly cut vegetables.
|1||(approx. 10oz/284g) Striploin steak|
|Salt and freshly ground black pepper|
|2 tbsp||(30 mL) Oil, divided|
|.5||Small red onion, thinly sliced|
|.5 cup||(125 mL) Diced ripe avocado|
|1 tbsp||(15 mL) Finely chopped jalapeno|
|.25 cup||(60 mL) Coarsely chopped cilantro|
|2 tbsp||(30 mL) Garlic mayonnaise|
|4||Dempster’s®/POM Original Small Tortillas, warmed|
SEASON steak with salt and pepper and brush with half the olive oil.
HEAT skillet over medium-high heat. Cook steak until medium rare, about 3 minutes per side. Let rest for 10 minutes before thinly slicing across the grain.
ADD remaining oil to skillet and cook onions just until softened, about 5 minutes.
DIVIDE sliced steak and onions between warmed tortillas. Top with avocado, jalapeno and cilantro. Drizzle with garlic mayonnaise. Fold in half to serve.
Tips: Allow steak come to room temperature for 30 minutes before cooking or add 2 extra minutes per side to the cooking time.
Show More Comments
No Comments yet