Ingredients
- 1 lb steak sirloin, cut against the grain in ½ inch strips
Marinade
- ¼ cup olive oil
- 2 tablespoon lime juice
- 3 teaspoon minced garlic
- 1 teaspoon cumin
- 1 ½ teaspoon chili powder
- ¼ teaspoon cayenne
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- 1 ½ teaspoon fine sea salt
- ⅛ teaspoon ground pepper
Other Ingredients
- 1 red onion, thinly sliced
- 3 bell peppers (red, orange, yellow), sliced in strips
- 1 tablespoon olive oil
- salt and pepper, to taste
- corn tortillas
- red salsa
- guacamole or avocado
Instructions
- In a medium-sized bowl, whisk together the olive oil (¼ c), lime juice (2 T), minced garlic (3 t), cumin (1 t), chili powder (1 ½ t), cayenne (¼ t), paprika (¾ t), onion powder (¾ t), salt (1 ½ t), and ground pepper (⅛ t).
- Add the strips of steak sirloin to the marinade, and mix until completely covered in marinade. Cover the bowl and refrigerate for about 2 hours.
- After the steak is done marinating, preheat the oven to 400° F. Add the sliced red onion and bell peppers to the baking sheet and toss with olive oil (1 T), salt and pepper. Spread out the peppers and onions so that they are evenly distributed on the baking sheet.
- Spread out the marinated steak on top of the vegetables in a single layer. Cook for about 10-14 minutes, until the steak reaches desired doneness. Check the meat at 10 minutes. I don't recommend cooking longer than 14 minutes, or the meat will be tough.
- While the meat and vegetables are cooking, warm the corn tortillas in a skillet or pan.
- When done cooking, assemble the fajitas on the tortillas and add salsa, guacamole, or any of your favorite toppings.Enjoy!
Notes
Calorie count only includes the steak, bell peppers, and onions.