Tri-Tip Steak Fajita’s
For Fajitas:
2-3 lb. Tri-Tip Steak
2 tablespoons Olive Oil
1 bag frozen fajita vegetables (peppers & onions)
12 flour tortillas
Fajita seasoning:
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon cayenne pepper
2 tablespoons olive oil
Juice of 1 lime
Mix all ingredients together in a small bowl and spread on all sides of the tri-tip steak. Place steak in a large baking dish and cover with plastic wrap and refrigerate 8-10 hours or overnight, turning meat occasionally. When ready to cook, remove from fridge 1 hour before cooking to allow to come to room temperature.
For Garnish:
Slice avocado or prepared guacamole
Sour cream
Picante sauce or chunky salsa
Shredded lettuce (optional)
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and grill steak on each side 10-12 minutes, or until internal temperature reaches 135-degrees F. Remove steak from skillet and let rest on a large platter or plate. Let rest for at least 5-10 minutes.
In a large pot, over medium heat, add fajita vegetables and cook until tender, about 10-15 minutes. Once tender, drain and remove from skillet to a large plate or bowl.
To serve, slice steak against the grain into thin strips. Place some of the strips down the middle of a tortilla and top with vegetables and other garnishments, if using. Serve.
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