Beef Fajita Skillet with Pico de Gallo

Jul 25, 2023Shelly Oswald

Our sliced sirloin already sliced thin for this quick 'n easy meal so you can trade that prep time for me time!

INGREDIENTS:

  • 1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick (our Sliced Sirloin is already sliced for you)
  • Pico de Gallo (recipe follows)
  • 3 teaspoons vegetable oil, divided
  • 1-1/2 cups thinly sliced bell pepper, any color
  • 1/2 medium white onion, cut into 1/2-inch wedges
  • 1 medium jalapeño pepper, thinly sliced
  • Salt
  • 8 small whole wheat tortillas (about 6-inch diameter), warmed
Rub:
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons ground chipotle chile pepper

COOKING:

    1. Prepare Pico de Gallo. Cover and refrigerate until ready to use.
    2. Stack beef Sirloin Tip Steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
    3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Cook's Tip: A twelve-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.
  1. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.
  2. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.

    Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.

Recipe courtesy of Beef It's Whats For Dinner (paid for with the $1 we pay into the fund each time a beef animal is sold or harvested)

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