Beef Fajita Skillet with Pico de Gallo

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Beef Fajita Skillet with Pico de Gallo
You have to love a square meal rounded off by a delicious lean beef cut. Sizzle up some sliced veggies for fajitas.
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Course Main Dish
Servings
Ingredients
Rub
Fajitas
Course Main Dish
Servings
Ingredients
Rub
Fajitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pico de Gallo
  1. Combine chopped tomatoes, onions, cilantro, jalapeño pepper, and fresh lime juice in a medium bowl. Season with salt, as desired. Cover and refrigerate until ready to use.
Rub
  1. Combine rub ingredients in a large bowl.
Fajitas
  1. Stack beef sirloin tip steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips. Combine beef with rub ingredients in a large bowl; toss to coat evenly.
  2. Heat 1 teaspoon vegetable oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion, and jalapeño; stir fry approx. 5–8 minutes or until vegetables are crisp-tender. Remove from skillet and keep warm. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1–2 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. Return all beef and vegetables to skillet. Season with salt, as desired.
  3. Serve beef and vegetable mixture in tortillas; top with Pico de Gallo.
Recipe Notes

Note: A twelve-inch cast iron pan may be substituted for a large nonstick skillet. Cooking times will remain the same.

Recipe and photo courtesy of the Wisconsin Beef Council.

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