Cucumber and cilantro make an exceptionally crisp and fresh salsa for these Tex-Mex fajitas. A blend of sautéed bell peppers and onions is a traditional accompaniment, perfect for wrapping up in the tortillas with the beef.
- 2 top sirloin steaks (about 6 ounces each)
- ½ teaspoon cumin
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon ancho chile powder
- ¼ teaspoon granulated garlic
- 1 organic green bell pepper
- 1 organic yellow onion
- ¼ pound roasted red peppers
- 1 organic cucumber
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- 6 Mi Rancho Artisan tortillas
- ¼ cup Greek yogurt
- kosher salt and freshly ground black pepper, to taste
- olive oil
- Peeler (optional)
- 2 medium bowls
- Large frying pan
1. Sear the steak.
Pat the steak dry with a paper towel and slice into ½-inch-thick strips; season generously with salt and pepper. In a medium bowl, toss the steak with cumin, oregano, chile powder and granulated garlic and season generously with salt.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate to rest. Do not clean the pan.
While the steak cooks and rests, prepare the bell pepper, red peppers and onion.
2. Prep and cook the bell pepper, red peppers and onion; finish the steak.
Remove the stem, ribs and seeds from the bell pepper; cut the bell pepper and red peppers into ¼-inch-wide strips. Peel and cut the onion into ½-inch-thick slices, enough to measure 1 cup. Scrape off any seeds from the roasted red peppers; thinly slice any large pieces.
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper and onion, season with salt and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes.
Add the steak and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat, stir in the roasted red peppers and season to taste with salt and pepper. Transfer the steak–pepper mixture to a plate. Wipe the pan dry and set aside for the tortillas, if desired.
While the vegetables and steak cook, make the cucumber salsa.
3. Prepare the salsa.
Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise and then crosswise into ¼-inch-thick half-moons. Coarsely chop the cilantro. Juice half the lime; cut the other half into wedges for garnish.
In a medium bowl, stir together the cucumber, cilantro and 1 tablespoon lime juice. Season to taste with salt.
4. Warm the tortillas.
On the stovetop directly over the flame, or in the same pan used for the bell pepper, over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.
Transfer the tortillas to individual plates. Top with the steak–pepper mixture, salsa and yogurt. Serve with the lime wedges.
- Juice the lime.
- Stir together the salsa.
- Serve the meal.