Steak fajitas are delicious, but they can be messy...unless you serve them up on a slice of colorful bell pepper! Turn your main dish into a fun finger food with this recipe!
12ounces(3/4 pound) top round sirloin steakabout 1/2 inch thick
1Tablespoontraditional or low-sodium soy sauce
2ounces(1/4 cup) freshly squeezed lime juice (about 2-3 limes)
2Tablespoonsgrapeseed oil
2medium red bell peppers
2medium yellow bell peppers
1medium orange bell pepper
1large white onion
½cuppicante sauce
3ounceswhite cheddar cheeseshredded or grated
¼cupfresh cilantrofinely chopped (optional)
Sour cream (optional)
Instructions
Combine soy sauce and lime juice in a shallow container. Place steak into the container and allow it to marinate in the refrigerator for about 1 hour.
Meanwhile, wash bell peppers and cut them in half vertically (top to bottom). Remove seeds and membranes. Slice one of the red bell peppers into thin strips; repeat with one of the yellow peppers. For each of the remaining yellow, red, and orange peppers, slice each half in half again, leaving you with 4 pieces of each color pepper.
Peel and slice onion in half, then cut each half into thin strips.
Place peppers cut side up onto a baking sheet. Add a teaspoon of picante sauce into each pepper, then set the pan aside.
Heat oil in a cast iron skillet over medium high heat. Add steak to the pan and cook for 2 minutes on each side to achieve medium rare. (If you like your steak cooked more, simply add an extra minute to the cooking time for each side.) Remove steak from skillet and transfer to a cutting board. Allow to rest for at least 10 minutes before slicing thinly against the grain.
Heat oven to 375 degrees F.
While steak rests, return skillet to medium heat. Add additional oil if necessary. Once oil is heated through, add sliced onions and sliced peppers and saute for about 5-6 minutes, stirring occasionally, until peppers are softened and onions are translucent.
Add some of the pepper/onion mixture on top of the picante sauce, then top with a couple slices of steak and some shredded cheese.
Bake at 375 for 8-10 minutes, or until cheese is melted and bubbly.
Remove from oven and serve with cilantro and sour cream, if desired.