As school bells begin to ring across Central Florida, home cooks are looking for easy weeknight meals. Mushroom Steak Fajitas fill the bill. Prep the ingredients in advance to leave plenty of time for the family to enjoy a home-cooked meal and talk about the day.

Mushroom Steak Fajitas
Yield: 4 servings

12-ounce sirloin or other boneless steak, about 3/4-inch thick
Sea salt and freshly-ground pepper to taste (see note)
1 clove garlic, pressed
2 tablespoons olive oil
3 cups sliced crimini mushrooms
1 each green and red bell pepper, sliced into strips
1 medium sweet yellow onion, sliced into strips
1 cup diced Florida avocados
1 tablespoon freshly chopped cilantro or parsley
8 (6-inch) whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons nonfat or low-fat sour cream
Fresh lime wedges for serving

  1. Slice beef across the grain into 1/4-inch strips. Place in a medium bowl, season with salt, pepper and half of the garlic mash, tossing to coat.
    2. Place mushrooms, peppers and onion in a large bowl, season with salt, pepper and remaining garlic, tossing to coat.
    3. Heat 1 tablespoon oil in large, nonstick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Heat remaining tablespoon of oil in same pan. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 minutes.
    4. Lightly fold freshly chopped herbs into diced avocado and season with sea salt, freshly ground pepper and fresh lime juice to taste.
    5. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with tomato, lettuce and sour cream and roll up. Plate each 2-fajita serving with lime wedges and 1/4 cup diced avocado mixture.
    Recipe note: When developing this recipe the Mushroom Council used 1/2 tablespoon each of Mrs. Dash brand no-salt Fiesta Lime seasoning instead of sea salt and freshly ground pepper to flavor the beef strips and the vegetable mixture.
    SOURCE: Adapted from the Mushroom Council and Produce for Better Health Foundation



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