Fajitas are one of the most common things I cook. There are so many different ways to make them and most cuts of meat work well. In this recipe I used some top sirloin and made a wet rub then grilled them along with some peppers and onions. If you follow the rub recipe it does pack a punch, but you can always substitute the cayenne pepper for chili powder or paprika and you will still end up with tasty Fajitas that aren’t as spicy. For me I love the spicy smoky flavor these deliver but also added a little more heat with the roasted jalapenos. This recipe pairs amazingly well with the Fizzy Lime Margarita or any cool refreshing drink.
Spicy Grilled Sirloin Steak Fajitas
Steak Rub
Ingredients:
- 1T Ground Coriander (freshly ground if possible)
- 1T Ancho Chili Powder
- 1T Chipotle Powder
- 1t Adobo Powder
- 1t Black Pepper
- 1t Cumin
- 1t Cayenne
- 1t Tajin Clasico Seasoning
- 1/2/t Garlic Powder
- 1/4t Chili de Arbol
- 2T Peanut Oil (Any cooking oil will work)
Directions:
- In a small bowl combine all the dry ingredients and stir to combine.
- Add in the oil until it becomes a thick paste and all of the dry ingredients have been absorbed. Set aside
This turns out spicy, for a more mild approach omit the chili de arbol and the cayenne powder.
Overall Directions
Ingredients:
- 1.5 lbs Sirloin Steak (I cut mine into 1-2 inch wide sections to add more surface area for the rub.)
- Steak Rub
- 3 Bell Peppers (I used a mixed variety.)
- 1 Red Onion
- 3 Jalapeno
- 1 Lime
- Non-stick Cooking Spray
- Tortillas
- Any taco toppings you enjoy.
Directions:
- Apply rub to the steak in a zip top bag and ensure full coverage. Allow to sit for minimum of 1 hr.
- Prep Peppers by cutting in half and removing seeds, you will want to leave these as big sections. Cut onions into thick slices but leave intact.
- Start grill and when hot start to cook the steaks. Watch out for flare ups because of the oil in the rub these happen frequently. Cook steaks to desired doneness, for me that was 130.
- When steaks have reached desired temperature remove from grill and allow to rest while peppers cook.
- After removing steaks liberally spray pepper and onions with cooking spray and place on the grill. Cook until grill marks start to appear then flip over. Do same to whole jalapenos. (I like to do skin side down for the peppers, these take about 7 minutes depending on temp of your grill.)
- Once peppers and onions have been cooked remove from grill and slice into even sized slices. For the jalapenos I like to roughly chop them.
- Thinly slice steaks and finish by squeezing fresh lime over top.
- Assemble as you would a traditional taco and enjoy.
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