Sizzling Sirloin Steak Fajitas with Onions and Peppers, served on warm tortillas.
30 minuites, 5 or 6 fajitas
| 5 or 6 | Tortillas |
| ½ lb | Top sirloin or inside cut skirt steak |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Fresh squeezed lime juice |
| 1 | Garlic clove minced finely |
| ½ tsp | Chili powder |
| ½ tsp | Cumin |
| ¼ tsp | Hot pepper flakes |
| ½ tsp | Black pepper |
| ½ tsp | Salt |
| half | Large yellow onion |
| half | Green pepper |
| half | Red pepper |
| optional | Shredded cheese for serving |
| 1. Slice steak (1/2 lb top sirloin or inside cut skirt steak) into thin 1.5 - 2 in strips (cut across the grain if using flank steak). |
| 2. In a bowl, mix together 1 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, hot pepper flakes,black pepper and salt. |
| 3. Add beef strips into the bowl. |
| 4. Use your hands to fully coat the beef strips with the mixture. |
| 5. Set the coated beef strips aside and let them rest. |
| 6. Wrap 5 or 6 tortillas (in one stack) in foil. |
| 7. Place the wrapped tortillas in a 250-degree oven. © FirstPageRecipes.com |
| 8. Heat the tortillas for 5-10 minutes or until they are heated through. |
| 9. Julienne 1 large yellow onion, 1/2 green pepper, and 1/2 red pepper. |
| 10. In a large non-stick skillet over medium heat, add the remaining 1 tbsp of olive oil. |
| 11. Add the julienned onions and pepper into the skillet. |
| 12. Stir the onions and peppers for 3-4 minutes, until they have softened. |
| 13. Transfer the softened onions and peppers to a bowl and set it aside. |
| 14. Add the prepared beef and marinade sauce to the sauté pan. |
| 15. Sauté the beef for 3-4 minutes until the meat is no longer visibly pink. |
| 16. Return the cooked onions and peppers to the skillet. |
| 17. Stir the mixture for about one minute. |
| 18. Serve the mixture atop the heated tortillas. |
| 19. If desired, add shredded cheese on top. |
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