Quick Tri-Tip and Bell Pepper Fajita Sauté

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Lindsay Hunt

Spice up the week with these fiery, festive fajitas.

Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

30

mins

Ingredients
1/4 c.
sour cream
2 tbsp.
whole milk
3 tbsp.
extra-virgin olive oil, divided
1 1/2 lb.
tri-tip sirloin steak
1 tsp.
dried oregano
kosher salt
Freshly ground black pepper
3
small bell peppers, halved and thinly sliced
8
corn tortillas, warmed
1/2
romaine heart, thinly sliced
Fresh cilantro leaves, for serving
Lime wedges, for serving
Directions
  1. In a small bowl, whisk sour cream and milk and set aside.
  2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season steak with oregano and salt and pepper, and cook 3 to 4 minutes per side for medium rare, or until an instant-read thermometer inserted into the thickest part registers 130°. Transfer steak to plate and let rest 5 minutes, then slice.
  3. Meanwhile, add remaining tablespoon oil to skillet. Add peppers and cook, tossing often, 6 to 8 minutes, until softened. Serve steak and peppers with tortillas, romaine, cilantro, and lime, and drizzle with sour cream mixture to garnish.

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