Sirloin Steak Fajitas with Grilled Onions
Sirloin Steak Fajitas with Grilled Onions
Ingredients
For the Sirloin Steak Marinade
- 1 1/2 pounds sirloin steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 1/4 cup lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Onions and Peppers
- 1 yellow onion, large, thinly sliced
- 2 bell peppers, any color, cored and thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 12 white corn tortillas
- 2 tablespoons butter, for tortillas, as needed
- 1/2 head iceberg lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1 tablespoon Franks hot sauce, as needed
- 1/4 cup sour cream, for topping
- 1/4 cup salsa, for topping
- 1 avocado, ripe, for guacamole or sliced
Instructions
- 1
Prepare the steak marinade: In a medium bowl, combine the 2 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine.
⏱️ 3 min
- 2
Marinate the steak: Add the thinly sliced sirloin steak to the bowl with the marinade. Toss to ensure all steak pieces are evenly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for best flavor.
⏱️ 15 min
- 3
Prepare the vegetables: While the steak marinates, slice the yellow onion and bell peppers into thin strips. Set aside.
⏱️ 5 min
- 4
Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove from the pan and set aside.
⏱️ 7 min
- 5
Cook the steak: Increase the heat of the same skillet to high. Once very hot (a drop of water should sizzle immediately), add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. The steak should cook quickly due to its thin slices. Remove the steak from the pan and let it rest for a few minutes.
⏱️ 6 min
- 6
Warm the tortillas: While the steak rests, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet over medium heat for about 15-20 seconds per side until pliable. For extra flavor, you can lightly brush them with melted butter before warming.
⏱️ 3 min
- 7
Assemble and serve: Arrange the cooked steak, grilled onions and peppers, warm tortillas, shredded lettuce, crispy jalapenos, crispy onions, Franks hot sauce, sour cream, salsa, and sliced or mashed avocado on a platter. Let everyone build their own fajitas.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sirloin Steak Fajitas with Grilled Onions
Ingredients
For the Sirloin Steak Marinade
- 1 1/2 pounds sirloin steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 1/4 cup lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Onions and Peppers
- 1 yellow onion, large, thinly sliced
- 2 bell peppers, any color, cored and thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 12 white corn tortillas
- 2 tablespoons butter, for tortillas, as needed
- 1/2 head iceberg lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1 tablespoon Franks hot sauce, as needed
- 1/4 cup sour cream, for topping
- 1/4 cup salsa, for topping
- 1 avocado, ripe, for guacamole or sliced
Instructions
- 1
Prepare the steak marinade: In a medium bowl, combine the 2 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine.
⏱️ 3 min - 2
Marinate the steak: Add the thinly sliced sirloin steak to the bowl with the marinade. Toss to ensure all steak pieces are evenly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for best flavor.
⏱️ 15 min - 3
Prepare the vegetables: While the steak marinates, slice the yellow onion and bell peppers into thin strips. Set aside.
⏱️ 5 min - 4
Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove from the pan and set aside.
⏱️ 7 min - 5
Cook the steak: Increase the heat of the same skillet to high. Once very hot (a drop of water should sizzle immediately), add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. The steak should cook quickly due to its thin slices. Remove the steak from the pan and let it rest for a few minutes.
⏱️ 6 min - 6
Warm the tortillas: While the steak rests, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet over medium heat for about 15-20 seconds per side until pliable. For extra flavor, you can lightly brush them with melted butter before warming.
⏱️ 3 min - 7
Assemble and serve: Arrange the cooked steak, grilled onions and peppers, warm tortillas, shredded lettuce, crispy jalapenos, crispy onions, Franks hot sauce, sour cream, salsa, and sliced or mashed avocado on a platter. Let everyone build their own fajitas.
⏱️ 3 min