1/2 lb boneless beef sirloin steak, cut into thin strips
1/4 large white onion, cut into thin strips
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
2 slices fresh lime
4 flour tortillas (8-in)
4 tablespoons sour cream
4 tablespoons salsa
FAJITA SEASONING (COMBINE IN A SMALL DISH)
1 tablespoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon garlic salt
2 tablespoons water
- Preheat gas, charcoal or pellet grill to 400ºF (204ºC). Meanwhile, in a large resealable food-storage bag, mix steak, onion, peppers and fajita seasoning; stir in a dish or turn bag to coat.
- Place fajita pan on preheated grill. When fajita pan is heated, coat lightly with cooking oil and place steak and vegetables on the bottom surface, spreading evenly. Cook 4 – 6 minutes or until the steak has reached desired doneness and vegetables are crisp-tender. Remove fajita pan from the grill using the handle cover and place on the wooden base for serving. Squeeze fresh lime over the meat and vegetables.
- Spoon steak and vegetables down the center of each tortilla. Top each fajita with sour cream and salsa and any other toppings you would like. Bring sides of each tortilla up over filling; press to seal.