Variants:
Chicken Fajitas: Swap the sirloin for boneless, skinless chicken thighs or breasts.
Spicy Version: Add sliced jalapeños or a dash of cayenne pepper to the marinade.
Vegetarian Option: Replace steak with strips of portobello mushrooms or tofu for a hearty meat-free version.
Low-Carb: Serve the steak and veggies over a bed of lettuce or cauliflower rice instead of tortillas.
Extra Smoky: Grill the steak and veggies outdoors for an added layer of smoky flavor.
FAQ:
Q: What’s the best way to slice sirloin for fajitas?
A: Always slice against the grain to ensure the meat stays tender and easy to chew.
Q: Can I use a different cut of beef?
A: Absolutely! Flank steak or skirt steak also work wonderfully for fajitas.
Q: How do I keep the steak tender?
A: Avoid overcooking the steak and let it rest a few minutes after searing before slicing or serving.
Q: Are fajitas traditionally served with cheese?
A: Traditional Tex-Mex fajitas often come with optional cheese, but it’s not mandatory—feel free to customize to your taste!
Q: Can I make the marinade in advance?
A: Yes! You can prepare the marinade up to 2 days ahead and marinate the steak when ready.
This dish makes my house smell so heavenly. The sauce is next level
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