Best Sirloin Fajitas On The Griddle
About this recipe
These Best Sirloin Fajitas are perfect for a cozy Saturday night at home. Tender sirloin, seasoned to perfection and grilled on a hot griddle, makes for delicious tacos that are sure to satisfy your cravings.
This recipe focuses on the quick cooking technique that keeps the meat juicy while allowing the flavors to shine. With a homemade salsa and sautéed veggies, these fajitas are a feast in every bite.
Ingredient notes
- 680 g Sirloin Fajitas, cut into small pieces against the grain for tenderness.
- 1 small onion and 1/4 small purple onion, both sliced into half moon shapes.
- 1/2 medium orange bell pepper, sliced.
- 2 large garlic cloves, finely minced.
- 1-2 Tbsp water, used to create steam for cooking the vegetables.
- 1/4 tsp meat seasoning for the onions and peppers, same as used for the meat.
- Oaxaca cheese and flour tortillas are used as needed for serving.
- For salsa, use 3 medium tomatillos, 1 medium tomato, and 3 serrano peppers, along with 1/2 tsp chicken bouillon.
Tips from Rachel's Step by Step’s video
- Cut the sirloin against the grain to ensure tenderness.
- Keep the griddle hot to avoid excess liquid and overcooking the meat; this helps achieve a nice sear.
- Add salt at the end of cooking the meat to prevent it from drawing out moisture too early.
- Use a few drops of water when sautéing vegetables to create steam, which helps them cook evenly without burning.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- What is the total cooking time for this recipe?
- The total time to prepare and cook this dish is 30 minutes.
- What kind of cheese can I use in the tacos?
- You can use Oaxaca cheese, or substitute with Monterey Jack or mozzarella.
- Can I use a different type of tortilla?
- Yes, you can choose between soft corn or flour tortillas based on your preference.
No life story here — the video and the recipe are the whole point. All credit to Rachel's Step by Step: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the sirloin fajitas into small pieces, cutting against the grain for tenderness.
- 2
In a bowl, combine 2 1/2 tsp garlic powder, 2 tsp onion powder, 2 1/2 tsp smoked paprika, 1/4 tsp ground cumin, and freshly ground black pepper. Mix well.
- 3
Sprinkle the seasoning mixture over the cut meat and mix until well coated. Refrigerate for a while.
- 4
Boil 3 serrano peppers, 3 tomatillos, and 1 tomato for about 3 minutes to make salsa. Remove from heat and let cool.
- 5
Blend the boiled ingredients with 1/2 tsp chicken bouillon until smooth to make the salsa.
- 6
Preheat the electric griddle on high for about 30 seconds. Spread the marinated meat on the griddle and let it sizzle without adding oil.
- 7
After a few minutes, add salt and squeeze some lime juice over the meat. Toss to combine and cook until perfectly done.
- 8
Remove the cooked meat and cover to keep warm. On the same griddle, add the sliced onions and bell peppers with a bit of the same seasoning used for the meat.
- 9
Add minced garlic and a few drops of water to create steam, cooking until the vegetables are tender.
- 10
Warm the flour tortillas on the griddle, optionally adding Oaxaca cheese to melt inside the tortillas.
- 11
Assemble the tacos by filling the tortillas with the cooked meat, sautéed vegetables, and top with salsa.
Heads up — we had to guess a little:
- The quantity of water for steaming was inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Rachel's Step by Step’s original video on YouTube. Follow them there — it’s their dish.
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