Sizzling Beef and Asparagus Fajitas are shown in this undated handout photo. (FOODLAND ONTARIO)
These colourful beef fajitas are filled with vegetables. Set out bowls of Boston lettuce leaves, chopped tomato, shredded cheddar or Monterey Jack with jalapeno cheese and sour cream or try the garlic sauce — and let the Victoria Day party begin.
Beef and Asparagus Fajitas
7 ml (1 1/2 tsp) each chili powder and ground cumin
1 ml (1/4 tsp) each salt and pepper
500 g (1 lb) beef grilling streak (strip loin or sirloin)
500 g (1 lb) asparagus, trimmed and cut into quarters
625 ml (2 1/2 cups) sliced white and/or cremini mushrooms
4 cloves garlic, minced
2 sweet peppers, seeded and sliced into strips
1 onion, halved and thinly sliced lengthwise
20 ml (4 tsp) vegetable oil
2 ml (1/2 tsp) dried oregano
6 large whole-wheat tortillas
50 ml (1/4 cup) fresh cilantro sprigs (optional)
In a small bowl, stir together chili powder, cumin, salt and pepper; rub into both sides of steak. In a large bowl, combine asparagus, mushrooms, garlic, peppers, onion, oil and oregano. Stack tortillas and double wrap in foil.
Place steak on greased grill and vegetables in grilling basket over medium-high heat. Close lid and grill steak, turning once, until medium-rare, about 8 minutes. Transfer steak to a cutting board; tent with foil and let stand for 5 minutes. Grill vegetables, tossing occasionally, until tender-crisp, 8 to 10 minutes. Meanwhile, place tortillas on grill and warm through, about 3 minutes.
To serve, slice steak thinly across the grain. In a bowl, combine steak, vegetables and cilantro, if using. Serve with warm tortillas and desired accompaniments.
Makes 6 servings.
Optional Garlic Sauce: In a small bowl, combine 250 ml (1 cup) plain Balkan-style yogurt, 15 ml (1 tbsp) lemon juice, 1 minced garlic clove and salt to taste. Makes 250 ml (1 cup).
Nutritional information per serving: 317 calories; 24 g protein; 8 g fat; 34 g carbohydrates; 5 g fibre.
Source: Foodland Ontario.
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