Steak fajitas is a classic dish that never gets old. It is usually made with flank steak but in this recipe I used tri-tip. I made the classic onion and pepper blend and then served it all up with a chimichurri sauce, avocado, and mexican crema.
1 poblano pepper, sliced into thin slivers
1 green pepper, sliced into thin slivers
1 red pepper, sliced into thin slivers
3 cloves of garlic, rough chopped
2 tbl chopped cilantro
1/2 red onion, sliced into thin slivers
1 tbl vegetable oil
1 tbl chili powder
1 tbl paprika
1 tsp cumin
1 tsp cayenne
juice of 1 lime
salt and pepper to taste
Heat your saute pan to medium and add the oil.
Throw in the garlic, onion, peppers, chili powder, cumin, paprika, cayenne, salt and pepper and cook until the peppers get soft.
Reduce heat to low and add the lime juice and chopped cilantro and stir.
Follow the directions for the grilled tri-tip recipe. When you pull the steak off the grill pour some chimichurri sauce on top of it and then cover it.
While the steak is resting heat the tortillas on a skillet.
Serve with a dollop of the mexican crema, some chimichurri sauce, and some avacado.