Beef Fajita Skillet with Pico de Gallo

• 30 min
• 4 SERVINGS
• 510 Cal
• 37 g Protein

Ingredients:

• 1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
• Pico de Gallo (recipe follows)
• 3 teaspoons vegetable oil, divided
• 1-1/2 cups thinly sliced bell pepper, any color
• 1/2 medium white onion, cut into 1/2-inch wedges
• 1 medium jalapeño pepper, thinly sliced
• Salt
• 8 small whole wheat tortillas (about 6-inch diameter), warmed

• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1-1/2 teaspoons ground chipotle chile pepper

Cooking:

1. Prepare Pico de Gallo. Cover and refrigerate until ready to use.
2. Stack beef Sirloin Tip Steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Cook's Tip: A twelve-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.
4. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.
5. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.
   
   Pico de Gallo: Combine 3/4 cup chopped tomatoes, 1/4 cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.