Thursday, July 21, 2011

Easy Steak Fajitas

My kids will most likely eat almost anything if it's wrapped in a warmed tortilla shell.  So, please understand that me being a lover of diversity, there will continue to multiple variations of fajitas, burritos and tacos included in this cook book.  Each one being similar, yet distinctly different and equally delicious. 

1 1/2 lbs. of sirloin steak (sliced thinly against the grain)
3 limes (divided)
1-2 T. of e.v.o.
1/2 cup of water
1 medium onion (sliced thinly)
1 large red sweet pepper (julienne sliced)
1 large green sweet pepper (julienne sliced)
sea salt and fresh cracked pepper
1 packet of McCormick's fajita seasoning mix
sour cream for garnish
tortilla shells (warmed)

-Place the sliced sirloin in a large shallow dish with the juice of 2 limes; cover and refrigerate for up to 24 hours (the longer the better).  Heat up the e.v.o. in a large skillet and add in the marinated sirloin (discard the lime juice marinade), salt and pepper.  Saute' over medium-high heat for about 3-4 minutes.  Add the water, veggies and seasoning packet.  Continue to cook on medium-high heat for about 6-8 minutes or until the veggies are softened some.  Assemble fajitas by placing some sirloin and veggies on top of a warmed tortilla shell followed by a dollop of sour cream and a wedge of lime for squeezing.  Serves 4-6.  Enjoy!


  1. I hate peppers, so I make mine with tomatoes, onions, and mushrooms. lol Also, must have some soft shredded colby-jack or sharp cheddar!

  2. That sounds delicious Helena :) I myself, do not prefer cheese on my fajitas, but Rich and the kids use shredded colby jack :) Just give me the lime infused sour cream ;)