Steak Fajitas
This recipe is great in a tortilla or in a bowl with rice. No matter which you choose, you wont be disappointed!
Equipment
- Cast Iron Skillet
Ingredients
Steak Fajita Marinade
- 1½ Lb Thousand Hills Sirloin Steak
- 3 Tbsp Taco Seasoning
- 2 Tbsp Honey
- 3 Tbsp Olive Oil
- 1½ Tbsp Soy Sauce
- 1½ Tbsp Worcestershire sauce
- ½ Fresh lime Juiced
Steak Fajitas
- 2 Tbsp Olive Oil
- 2 Bell Peppers Thinly Sliced
- 1 White Onion Thinly Sliced
- Salt and Pepper To taste
- Corn Tortillas optional
- Rice or cauliflower rice optional
Instructions
- In a medium-sized bowl combine taco seasoning mix, honey, oil, soy sauce, lime juice, and Worcestershire sauce. Stir to combine.
- Add sliced Sirloin steak and marinade to a large bowl. Toss steak until completely coated and marinade in the refrigerator for at least 30 minutes up to overnight.
- In a large cast-iron skillet over medium-high heat add 2 tablespoons of oil with sliced bell pepper and onion. Saute for 5-7 minutes or until vegetables are tender and slightly charred.
- Remove vegetables form skillet and add half of the sliced steak, letting any excess marinade drip off before adding it to the skillet.
- Cook steak over medium-high heat for 5-7 minutes, or until cooked through. Remove steak from skillet and repeat with any remaining marinaded steak.
- Add vegetables and steak back to skillet and cook over medium heat until everything is warmed up.
- Serve steak fajitas as a taco with guacamole and cilantro or in a bowl with rice or cauliflower rice.
