I am a big proponent of using what I have and if its possible making it work. Call it Midwestern practicality or busy mom frugality or that I was craving fajitas (more likely).
Traditionally fajitas are prepared using flank or skirt steak but Falkner Farms Sirloin strip pinched hit for this recipe. I am a big proponent of using what I have and if its possible making it work. Call it Midwestern practicality or busy mom frugality or that I was craving fajitas (more likely). I call it smart planning. Just 1 pound will make a delicious meal in no time flat. Slicing the sirloin lengthwise into 2 halves and then slicing each half again very thinly across the grain will ensure very tender meat. Also, did I mention that this recipe is crazy healthy, high in protein and fiber, low in fat and made with whole foods? You’re welcome.
1 lb. Falkner Farms Sirloin Strip 2 tsp minced fresh garlic Juice of 1 lime ¾ tsp salt or seasoned salt ½ tsp freshly ground black pepper ½ tsp dried oregano ¾ tsp. ground cumin ¾ -1 tsp chili powder 1 large onion, sliced in half and then again into rings 1 large green bell pepper, sliced in half and then into rings 1 large red bell pepper, sliced in half and then into rings 1 TBSP avocado oil
Flour or corn tortillas, warmed Salsa, sour cream, guacamole, additional slices of lime, chopped cilantro, shredded cheese, or whatever you like to top your fajitas with
Slice sirloin in half lengthwise into two pieces and then again, slicing very thinly across the grain. Place beef in a covered container and top with lime juice and spices. Marinate for 30 minutes or a few hours if you have the time. Heat a large iron skillet to medium-high heat, adding oil. Add marinated steak and cook until slices are browned. Add peppers and onions, stir. Add 2 TBSP of water to the pan, reduce heat to medium, cover and allow veggies to steam and meat to cook and get tender, approximately 7 minutes. Remove lid and stir, cooking until veggies are the desired tenderness. Serve. Makes 8 fajitas