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Name: Steak Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless top sirloin steak; 1/8 cup lime juice; 1/8 cup reduced-sodium soy sauce; 1/8 cup canola oil; 1/2 teaspoon ground cumin; 1/2 teaspoon ground oregano; 1/2 teaspoon chili powder; 1/4 teaspoon ground black pepper; 2 teaspoons minced garlic about 4 cloves; 1 each large yellow onion cut into strips; 1 each large bell pepper any color (we like red); 1 cup shredded cheddar cheese; 12 each 6" whole wheat flour tortillas; 3/8 cup plain Greek yogurt or sour cream optional, for serving; 3/8 cup salsa optional, for serving

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INGREDIENTS

1 1/2 pounds boneless top sirloin steak
1/8 cup lime juice
1/8 cup reduced-sodium soy sauce
1/8 cup canola oil
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 teaspoons minced garlic ; about 4 cloves
1 each large yellow onion ; cut into strips
1 each large bell pepper ; any color (we like red)
1 cup shredded cheddar cheese
12 each 6" whole wheat flour tortillas
3/8 cup plain Greek yogurt or sour cream ; optional, for serving
3/8 cup salsa ; optional, for serving

INSTRUCTIONS

Prep Day:

1. Trim excess fat from steaks. Cutting across the grain, slice steak into narrow strips. Place steak in a freezer-safe resealable bag.

2. In a medium bowl, whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, black pepper and garlic. Pour over steak, seal bag and place in the freezer until ready to use.

Optional: To create a complete freezer meal, cut onion and pepper into strips. Place in a freezer-safe resealable bag. Freeze steak, veggies, cheese and tortillas until ready to use.

Meal Day:

1. Remove steak from refrigerator and allow to warm up on the counter. Cut onion and pepper into strips.

2. Heat 1 tablespoon coconut or canola oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3-5 minutes. (This step will take longer if you are cooking the veggies from frozen in the freezer meal option.)

3. Remove vegetables from skillet and add steak with marinade to the pan. Stir-fry the steak until well-browned, about 7-9 minutes.

4. Remove pan from heat and return vegetables to the pan, stirring to combine.

5. Serve with tortillas and cheese. Add fajita toppings as desired.

NOTES

Coconut oil is stable at high temperatures, which makes it a good choice when cooking at high heat, as for stir-fries or fajitas. Refined coconut oil does not have a coconut taste to it, unrefined coconut oil has a coconut taste.

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Steak Fajitas

1 1/2 pounds boneless top sirloin steak
1/8 cup lime juice
1/8 cup reduced-sodium soy sauce
1/8 cup canola oil
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 teaspoons minced garlic about 4 cloves
1 each large yellow onion cut into strips
1 each large bell pepper any color (we like red)
1 cup shredded cheddar cheese
12 each 6" whole wheat flour tortillas
3/8 cup plain Greek yogurt or sour cream optional, for serving
3/8 cup salsa optional, for serving

Prep Day:
1. Trim excess fat from steaks.  Cutting across the grain, slice steak into narrow strips.  Place steak in a freezer-safe resealable bag.
2.  In a medium bowl, whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, black pepper and garlic.  Pour over steak, seal bag and place in the freezer until ready to use.
Optional: To create a complete freezer meal, cut onion and pepper into strips.  Place in a freezer-safe resealable bag.  Freeze steak, veggies, cheese and tortillas until ready to use.

Meal Day:
1. Remove steak from refrigerator and allow to warm up on the counter.  Cut onion and pepper into strips.  
2.  Heat 1 tablespoon coconut or canola oil in a large skillet over medium-high heat.  Add onions and peppers and stir-fry until soft, about 3-5 minutes.  (This step will take longer if you are cooking the veggies from frozen in the freezer meal option.)
3.  Remove vegetables from skillet and add steak with marinade to the pan.  Stir-fry the steak until well-browned, about 7-9 minutes.  
4.  Remove pan from heat and return vegetables to the pan, stirring to combine.  
5.  Serve with tortillas and cheese.  Add fajita toppings as desired.

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 6 Servings

Calories: 400
Calories from Fat: 238 (60%)

Amt Per Serving		% DV

	Total Fat 26.5g	35 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 2.1g
Cholesterol 99.1mg		30 %
Sodium 299.1mg		10 %
Potassium 488.4mg		13 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.9g
Protein 36.7g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 400

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