Sirloin Fajita Steak Lettuce Wraps
 
Prep time
Cook time
Total time
 
After the carb-loaded holidays, we're trying hearty yet healthy recipes for our evening dinners. These Fajita Steak wraps are a current fav.
Serves: 6
Ingredients
FOR THE MARINADE:
  • 1 Jalapeño, seeded and minced
  • 4 Garlic Cloves, minced
  • ¼ cup Olive Oil
  • 1 Orange, juiced
  • 1 Lime, juiced
  • 2 Tbsp. White Wine Vinegar
  • 2 tsp. Chili Powder
  • 1 tsp. Salt
  • 1 tsp. Ground Cumin
  • 1 tsp. Paprika
  • 1.5 lbs. Flank Steak
FOR THE LETTUCE WRAPS:
  • 1 Container of Soli Organic Crisp Romaine Leaves
  • 1 Red Bell Pepper, thinly sliced
  • 1 Yellow or Orange Bell Pepper, thinly sliced
  • ¼ Red Onion, thinly sliced
Instructions
  1. Prepare and whisk together all the ingredients for the marinade, except the steak, in a large bowl.
  2. Pour the marinade into a large ziplock bag with the steak. Massage and refrigerate for 2 hours. Meanwhile, slice the peppers and red onion, set aside.
  3. Remove the steak from the marinade and discard any extras. Pat dry and thinly slice against the grain.
  4. Place a large sauté pan over medium-high heat and sear the peppers and onion slices until tender. About 3 - 4 minutes. Remove from the pan and set aside.
  5. Add the meat to the same pan and sear until browned, turning often. Add the peppers and onions back into the pan and continue to cook together for another 3 - 5 minutes.
  6. Slice the meat into smaller bites, place in a bowl, and serve with a platter of Soli Organic Crisp Romaine Leaves, fresh lime wedges, and your favorite "taco" toppings.
Recipe by Slice of Jess at https://sliceofjess.com/sirloin-fajita-steak-lettuce-wraps/