Lunch: Quick Tri-Tip and Bell Pepper Fajita Sauté

Recipe by Lindsay Hunt Spice up the week with these fiery, festive fajitas.

Ingredients

1/4 c. sour cream
2 tbsp. whole milk
3 tbsp. extra-virgin olive oil
1 1/2 lb. tri-tip sirloin steak
1 tsp. dried oregano
kosher salt
Black pepper
3 small bell peppers, halved and thinly sliced
8 corn tortillas, warmed
1/2 romaine heart, thinly sliced
Fresh cilantro leaves, for serving
Lime wedges, for serving

Instructions

In a small bowl, whisk sour cream and milk and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season steak with oregano and salt and pepper. Cook 3 to 4 minutes per side for medium rare, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F. Transfer steak to plate and let rest 5 minutes, then slice.
Meanwhile, add remaining tablespoon oil to skillet. Add peppers and cook, tossing often, 6 to 8 minutes, until softened. Serve steak and peppers with tortillas, romaine, cilantro, and lime. Drizzle with sour cream mixture to garnish.

Add a review for Quick Tri-Tip and Bell Pepper Fajita Sauté