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Beef Fajita Skillet with Pico de Gallo

You have to love a square meal rounded off by a delicious lean beef cut. Sizzle up some veggies sliced up for  fajitas.

  • 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
Rub:
  • 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 outside surface is no longer pink. (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 ¾ cup chopped tomatoes, ¼ 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.

510 CALORIES

0 % *

4g SAT FAT

0 % DV **

37g PROTEIN

0 % DV

6.1 mg IRON

0 % DV

4.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 510 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 686 mg Sodium; 61 g Total Carbohydrate; 9.8 g Dietary Fiber; 37 g Protein; 6.1 mg Iron; 4.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.9 mcg Selenium; 95.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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