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| Sirloin Steak Fajitas for the Family! (Includes Freezer Directions!) | |||||
| Ingredients: | |||||
| 1 | Sirloin Steak sliced Thinly | ||||
| 1/4 Cup | EVO | ||||
| 1/4 Cup | Canola Oil | ||||
| 1 Tbl | Parsley | ||||
| 1 Tbl | Basil | ||||
| 1 Tbl | Oregano | ||||
| 1/2 Tbl | Garlic Salt | ||||
| 1/2 Tbl | Onion Salt | ||||
| 1/2 Tbl | Lime Juice | ||||
| 1 Clove | Garlic Minced | ||||
| Green Bell Pepper Sliced | |||||
| Red Bell Pepper Sliced | |||||
| 1 Med. | Onion Sliced | ||||
| Shredded Lettuce | |||||
| Diced Tomatoes | |||||
| Sour Cream | |||||
| Guacamole | |||||
| Spanish Rice | |||||
| Tortillas | |||||
| Directions: | |||||
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Slice all peppers and onions and place in Gallon Zip-lock baggie and freeze.
Meanwhile mix all other ingredients in Gallon Zip-lock baggie and add sliced meat of your choice and freeze. (I do both steak and chicken, but freeze them separately) When ready to serve: Thaw both bags overnight in refrigerator. Place veggie bag contents in sauté pan with a little olive oil. Sauté until tender. Spread meat bag contents evenly on a cookie sheet, and place under your oven broiler on high for about 8 minutes or until done, I usually flip the meat at 4 minutes. Optional: Serve with shredded lettuce, diced tomatoes, sour cream, guacamole, Spanish Rice and tortillas! |
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