Steak Fajitas
This recipe is great in a tortilla or in a bowl with rice. No matter which you choose, you wont be disappointed!
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
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
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.
Keyword #Fajita, #Mexican, #Sirloin, #Steak, #Taco