Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.