Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee dried oregano | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| 3 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| ¼ c. fresh lime juice | ||
| 1 ½ lbs. flat iron steak, cut into thin strips | ||
| 8 Hy-Vee fajita-size flour tortillas | ||
| ½ c. Hy-Vee shredded Mexican cheese blend | ||
| 1 ½ c. Hy-Vee prepared pico de gallo |
Things To Grab
- Small bowl
- Large resealable plastic bag
- Charcoal or gas grill
Directions
- Combine cumin, oregano, garlic, cayenne, olive oil and lime juice in small bowl. Place steak strips in large resealable plastic bag and pour cumin mixture over steak. Seal bag and turn to coat; refrigerate 30 minutes.
- Preheat grill to medium-high. Carefully place steak strips across grill rack. Grill 3 to 5 minutes or until steak strips reach desired doneness. Serve in tortillas with cheese and pico de gallo.
Nutrition facts
Servings
313 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 61mg
- Sodium: 480mg
- Total Carbohydrates: 19g
- Protein: 19g
Recipe Source:
Try-Foods International, Hy-Vee Seasons Back to School 2013.