Cumin-Spiced Beef Fajita Skillet

Seared tender sirloin strips tossed with caramelized peppers and onions, served with warm corn tortillas and fresh lime.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $7.64/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• sauté
• classic

Ingredients

• 1 pound top sirloin steak (thinly sliced against the grain)
• 2 tablespoon olive oil (divided)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt (divided)
• 1 red bell pepper (sliced into strips)
• 1 yellow onion (sliced into strips)
• 1 lime (cut into wedges)
• 6 corn tortillas (warmed)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Toss sliced top sirloin steak in a bowl with 1/2 teaspoon of the salt, ground cumin, chili powder, and 1 tablespoon of olive oil.
2. Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add sliced red bell pepper and yellow onion, seasoned with the remaining 1/2 teaspoon salt, cooking for 5 minutes until tender-crisp with charred edges.
3. Push vegetables to the sides of the pan and add the steak strips to the center. Sear undisturbed for 2 minutes, then stir everything together for another 2 minutes until beef reaches an internal temperature of 145 degrees F and is browned.
4. Warm corn tortillas in a dry skillet for 30 seconds per side. Squeeze fresh lime juice over the skillet mixture, garnish with chopped cilantro, and serve immediately with warm tortillas.

Notes

Ensure corn tortillas are certified gluten-free.

Nutrition (per serving)

• Calories: 585
• Protein: 34.1 g
• Carbohydrates: 36.7 g
• Fat: 32.2 g
• Fiber: 2.6 g
• Sodium: 921 mg
• Saturated Fat: 10 g
• Sugar: 5.8 g
• Cholesterol: 119 mg