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Tri-Tip Steak Fajita’s

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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