I used Sirloin Steak for this dish, but you can use many other different cuts of beef. I purchased the steak from Fairlane Farms at the Bronx Park Farmers Market. It was frozen, of course, so I put one steak on a metal baking sheet. It thawed quickly. The marinade is a quick marinade, so this can be made the same day.
Sirloin Steak Fajitas
1 sirloin steak
1 tsp chili powder ( I didn't have any, so I used Ethiopian Berbere chilies, and added cumin and cinnamon)
1/2 tsp ground cumin
1/2 tsp smoked paprika
2 cloves garlic, minced
salt and pepper, to taste
1/2 tsp dried oregano
olive oil, to make a paste
Mix the spices, garlic, and oil together. In a bowl, coat the steak well, on all sides. Let sit for at least 30 minutes.
In the meantime, prepare the rest of your dish.
1 red pepper, cored and sliced
1 yellow onion, thinly sliced
drizzle oil
salt, to tastes
1/4 tsp + each of smoked paprika and ground dried chipotle
splash of Vermouth, to deglaze
Slowly cook the sliced onions in a medium heat in a saucepan with a drizzle of olive oil. When they begin to get quite browned, add the sliced peppers and seasonings and turn up the heat to medium high. When the peppers are slightly softer, deglaze pan with optional Vermouth. Set aside for the assembly.
Heat pan or grill to medium heat, and cook steak, to rare to medium rare at most. Let the meat rest. The gorgeous steak that we used was 2" thick, so judge cooking time accordingly. After the meat has rested, slice thinly, on the bias, to maximize tenderness.
Enjoy with warmed tortillas, onions and pepper mixture, cheese, avocado, sour cream, salsa,
