• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Slice of Jess

Changing the way you eat, one slice at a time.

  • About Me
    • Privacy Policies
  • Press
  • Recipes
  • Travel & Dining
  • Collaborate
    • MEDIA KIT
    • Collaborate
    • Recipe Development
    • Photography
  • Contact Us

Sirloin Fajita Steak Lettuce Wraps

December 26, 2022 By Jessica Leave a Comment

After the carb-loaded holidays, we’re trying hearty yet healthy recipes for our evening dinners. These Fajita Steak wraps are a current fav.

Fajita Steak

I’ve always been a fan of carne asada. You can make it with skirt, flank, or sirloin steak. The marinade can range from region to region, but trust me… they’re all delicious. Today I did a fusion between carne asada and fajitas, which turned out delicious! Thinly cut and seasoned to perfection, you can enjoy this steak with tacos, burritos (like my San Diego Famous Carne Asada California Burrito), and now inside lettuce wraps! More beef-fusion recipes you might enjoy include my Philly Cheesesteak Tacos, these Cheesy Spaghetti Sandwich Sliders with Meatballs, and this Beef and Mushroom Lasagna Soup!

WATCH ME MAKE THIS ON THE GRAM!

Fajita Steak

INGREDIENTS YOU’LL NEED:

I personally like serving the steak + peppers in one dish, and lay out the lettuce wraps on a platter. This way everyone can make their own, as needed, and the lettuce stays nice and crispy. Here’s what you need to prep:

FOR THE MARINADE:

  • Jalapeno
  • Garlic
  • Olive Oil
  • Orange
  • Lime
  • White Wine Vinegar
  • Chili Powder
  • Salt
  • Ground Cumin
  • Paprika
  • Boneless Sirloin Steak

FOR THE LETTUCE WRAPS:

  • Soli Organic Crisp Romaine Leaves
  • Red Bell Pepper
  • Yellow or Orange Bell Pepper
  • Red Onion

I served these with a dollop of Cilantro-Avocado Crema and Cool Cucumber Salsa. The crema is fairly easy to make, I’ll be sure to add the recipe to my website soon! I make a few different versions… so if you want to use my 5-Minute Avocado Crema or this Creamy Tomatillo Salsa – those both work as well!

MORE RECIPES YOU’LL LOVE:

My Grandma’s Super Easy Recipe for Bierocks

Italian BLT Sandwich with Sun-Dried Tomato Aioli

Southwestern Stuffed Pasta Shells

Roast Beef Sandwich Sushi on Crispy Rice Cakes

Korean Beef and Cream Cheese Bite-Sized Wontons

Queso Stuffed Beef Barbacoa Street Tacos

Cheesy Buffalo Blue Lasagna Soup

VIEW ALL RECIPES HERE!

Fajita Steak

Sirloin Fajita Steak Lettuce Wraps
 
Print
Prep time
2 hours 10 mins
Cook time
15 mins
Total time
2 hours 25 mins
 
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.
3.5.3251
 

NOTES ON THIS RECIPE:

  • The steak can be cut before or after searing, totally up to you. Some folks find it easier to cut after cooking.
  • You can assemble the lettuce wraps ahead of time, but be sure to keep in mind how long before they’re consumed. I find that serving them in an “assemble as you enjoy” style works best. 
  • Any leftover steak should be store in the refrigerator, covered, and enjoyed within 1 – 2 days. 

Fajita Steak

This post is sponsored by Soli Organic. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!

Fajita Steak


PIN THIS FOR LATER:


Fajita Steak

Filed Under: Beef & Pork, Keto & Low Carb, Main Dishes

Previous Post: « Anti-Inflammatory Turmeric Tahini Dressing
Next Post: Healthier Green Goddess Salad Dressing »

Reader Interactions

Did you make this recipe?

Tag @sliceofjess on Instagram & hashtag #sliceofjess.

Share this...
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hey there, Jess here. Welcome to a slice of my kitchen! Here you'll find tidbits of my everyday life, home cooked meals and travel guides. Thanks for stopping by!

Join Our Email List!

Recent Posts

  • One Skillet Hungarian Chicken Papikash June 27, 2025
  • Bright and Flavorful Chipotle Chicken Tacos June 23, 2025
  • Slow Cooker Chipotle Honey Chicken Recipe June 20, 2025
  • Crispy Air Fryer Ranch Chicken Recipe For Sandwiches June 2, 2025
  • Super Easy Homemade Chili Seasoning Recipe May 22, 2025

Footer

MORE RECIPES

Pork Loin
Italian Sub
Buddha Bowl
Lasagna Soup
Slow Cooker Meatballs
Chicken Shawarma
Copyright Slice of Jess ©2025