Mini Grilled Steak Fajitas with Brussels Sprout Slaw

24
Easy
Dinner
20 minutes

Characteristics

Dairy Free Without nuts Without peanuts

Nutritional Facts Per Serving

200
Calories
14 g
Protein
20 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 8 g
    • Saturated fat  2 g
  • Cholesterol 25 mg
  • Sodium  430 mg
  • Carbs 20 g
    • fiber  2 g
    • Sugar  3 g
  • Protein 14 g

Ingredients

  • 6 large flour tortillas
  • 1/4 cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) red wine vinegar
  • 1 canned chipotle in adobo, finely chopped
  • 1 tsp (5 mL) salt, divided
  • 4 cups (1 L) shredded Brussels sprouts
  • 1 cup (250 mL) matchstick carrots
  • 2 strip loin steaks (8 oz/250 g each)
  • 1 small white onion, sliced into 6 rounds
  • 6 bamboo skewers, soaked

Method

  1. Using 3.5-in. (9-cm) round cookie-cutter, cut 4 rounds from each tortilla to make 24 mini tortillas. Wrap in foil to heat when ready to serve. (See tip for ideas on how to use up tortilla scraps.) Set aside.
  2. In large bowl, whisk together mayonnaise, maple syrup, vinegar, chipotle and 1/2 tsp (2 mL) salt. Add Brussels sprouts and carrots; toss to coat. Cover and chill 20 min. or up to 2 hr.
  3. Meanwhile, season steaks with remaining salt. Cook on grill preheated to medium-high, about 3 min. per side, turning once, until meat reaches 145°F (63°C) on instant-read thermometer for medium-rare, or to desired doneness. Remove steaks from grill to rest 10 min.
  4. Meanwhile, thread onion rounds onto skewers. Place on grill and cook about 5 min., turning occasionally, until charred and tender. Remove from grill. Cool slightly; remove from skewers. Thinly slice steak against the grain. Divide slaw, steak and onions onto warmed mini tortillas.

Tip: Bake tortilla scraps on baking sheet until golden and crisp. Use in salads and to top soups. Or as snacks with dips.

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