Quick Tri-Tip and Bell Pepper Fajita Sauté - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Hunt
Spice up the week with these fiery, festive fajitas.
Ingredients
- 1/4 c. sour cream
- 2 tbsp. whole milk
- 3 tbsp. extra-virgin olive oil
- 1 1/2 lb. tri-tip sirloin steak
- 1 tsp. dried oregano
- kosher salt
- Black pepper
- 3 small bell peppers, halved and thinly sliced
- 8 corn tortillas, warmed
- 1/2 romaine heart, thinly sliced
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Instructions
- In a small bowl, whisk sour cream and milk and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season steak with oregano and salt and pepper. Cook 3 to 4 minutes per side for medium rare, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F. Transfer steak to plate and let rest 5 minutes, then slice.
- Meanwhile, add remaining tablespoon oil to skillet. Add peppers and cook, tossing often, 6 to 8 minutes, until softened. Serve steak and peppers with tortillas, romaine, cilantro, and lime. Drizzle with sour cream mixture to garnish.
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