Updated Jan 23, 2020Chatelaine
medium onion, cut into wedges
bell peppers, green and orange, sliced
canola oil, divided
strip loin steak, about 1/2-inch thick
Tex-Mex spice blend, such as Clubhouse
small flour tortillas
sour cream, (optional)
shredded Monterey Jack cheese, (optional)
chopped cilantro, (optional)
lime, cut into 8 wedges
- POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment.
- TOSS onion and peppers with 2 tbsp oil on prepared sheet. Roast until peppers are tender-crisp, about 20 min. Transfer to a platter.
- HEAT a large frying pan over medium-high. Rub steak with Tex-Mex spice blend and salt. Add remaining 1 tbsp oil to pan, then steak. Reduce heat to medium. Cook 2 to 3 min per side for medium-rare. Transfer steak to a cutting board and let rest, covered, 5 min. Cut into 1/2-in. slices, then transfer to a plate.
- TOP tortillas with steak, vegetables, salsa, sour cream, cheese, cilantro and a squeeze of lime juice.