Sirloin Fajitas Recipes

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

Steps:

• Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
• Remove steak from marinade and shake off excess; discard remaining marinade.
• Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
• Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
• Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
• Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
• Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Steps:

• In a nonstick skillet, brown beef over medium heat in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through. , Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up.

Steps:

• In large skillet, heat 1 tbsp of olive oil; saute the onion, peppers and mushrooms, until tender. Remove from skillet and set aside.
• To the same skillet add the remaining oil , sear the sirloin, add the seasoning and 1/4 cup of water, stir well. Bring to a boil; reduce heat and simmer, uncovered, 3-5 minutes, stirring occasionally.
• Return vegetables to skillet to heat!
• Warm the tortillas and place 1/2 cup filling on each tortilla.
• Serve with your choice of sour cream, salsa or guacamole.

Steps:

• Thinly slice pappers.
• 1. Marinade meat overnight in pineapple juice.
• 2. Thinly slice peppers into long strips.
• 3. Chop Spinach.
• 5. Heat oil and stir fry meat strips for one minute until medium rare.
• 6. Remove meat from pan.
• 7. Add peppers to pan with more oil if needed and toss until tender.
• 8. Add spices and one cup of water OR, preferably, add one one ounce package of prepared fajita sauce mix and once cup of water to a soft boil. Add meat to the pepper sauce and heat through.
• 9. Serve over soft tortilla shells with chopped spinach and cheese and drained tomatoes.
• 10 Roll each fajita and microwave if necessary.
• 11. Serve with additional toppings if desired such as avocado slices or black olives.
• 12. Squeeze Lemon juice over entire plate for the best experience.