Fajitas: The Steak Pileup
1 lb flank steak (455 g), thinly sliced
2 tablespoons fajita seasoning
2 tablespoons vegetable oil
8 oz mushroom (240 g), sliced
2 cups Great Value® Organic White Quinoa (340 g), cooked
¼ cup Marketside® Medium Jalapeño Salsa (65 g)
How to Make It
Rub the steak with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
In a large skillet over medium-high heat, add the seasoned steak and cook until it begins to brown, about 3 minutes.
Add the mushrooms and cook until tender, about 5 minutes.
Serve the fajitas over the quinoa with salsa alongside.
Dry Measuring Cups
Liquid Measuring Cup
Cast Iron Pan
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