Fajitas are awesome. Especially after a long day at work. And especially, especially with a cold beer and lime. But at restaurants you usually get a fat cut of beef dripping in grease and unnecessary sodium. These fajitas are not only really quick to prepare, but by using top sirloin you’re choosing one of the leanest cuts of beef. A quick marinade adds plenty of flavor and sauteed vegetables equal a healthy, filling dinner in no time. Don’t forget the beer.
- 1 lb. top sirloin steak
- 2 tbsp. low-sodium soy sauce
- 1 lime, juiced (plus wedges for serving)
- 1/2 tbsp. cumin
- Olive oil
- 1 garlic clove, minced
- 2 green bell peppers, thinly sliced
- 1 white onion, thinly sliced
- Cheese, chopped tomato, and cilantro to top
Place the steak in a large ziplock bag and fill with the soy sauce, lime juice, cumin, and a splash of olive oil. Seal the bag and “swish” it around so the marinade covers all sides of the steak. Place in the refrigerator for up to 1 hour to marinate, turning occasionally.
Once the steak has finished marinating, heat 2 tbsp. olive oil in a skillet over medium. Saute the garlic until fragrant, about 3o seconds. Add the green pepper and onion and cook until crisp tender, about 5 minutes. Remove from the skillet and set aside.
Remove the steak from the marinade (trash the ziplock & marinade) and season with S/P. Heat a splash of olive oil in the skillet, over medium-high, and add the steak. Cook until medium-rare, about 2 minutes per side. Transfer the cooked steak to a cutting board, tent with foil, and let rest for a few minutes. Thinly slice the steak and serve with the sauteed vegetables and your desired toppings.
Recipe source: Original
Time: 3o minutes or less (plus marinating time)