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Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon of the salt in a small bowl. Set aside.
Sprinkle steak with chili powder and remaining 1/2 teaspoon salt.
Heat a large cast-iron skillet over high heat. When very hot, but not smoking, add 2 teaspoons of the canola oil and then the steak.
Cook until well browned, 2 to 3 minutes per side.
Transfer to a cutting board and set aside.
Return the skillet to high heat and add remaining 2 teaspoons canola oil, onion, bell peppers and garlic.
Cook, stirring, 2 minutes.
Lower heat to medium, cover skillet, and cook, stirring occasionally, until vegetables are tender, about 8 minutes.
Slice steak thinly against the grain.
Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side.
Serve with salsa and tortillas.