Sirloin Steak Fajitas—The Easy Way

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In this episode of Fired Up Food, Nate Uri gives tips for cooking sirloin steak to make delicious fajitas. His seasoning makes for fajitas the whole gang will love! Perfect for camping or at home. (SEE MORE for recipe.)

Be sure to check out other great camping meal options in the rest of our Fired Up Food video series.

• // Recipe \ –

PREP TIME: 20 min
COOK TIME: 15 min
TOTAL TIME: 35 min

INGREDIENTS:
•Your choice of beef or chicken
•1 Red Pepper
•1 Green Pepper
•1 Zucchini, cut in to large strips
•4-5 cremini or button mushrooms
•whole green onions , roots removed
•olive oil, baste on peppers
•salt & pepper to taste
•Maggi Seasoning Sauce
•12 corn tortillas

INSTRUCTIONS:

Grill:
1. Get the grill rocket hot. Or the get a nice fire going and use the grill grate on the campfire.

Beef:
1. Once the grill is hot, just toss on the whole, thin sirloin steaks. They should only take 2 minutes a side MAX. They’ll be perfectly pink on the inside. If you what the meat well done you can cook it a minute or so longer each side.

Chicken:
1. The difference with the chicken is that these thighs, while amazingly tasty, need to be done at a lower temperature. They’re going to take around 8-12 minutes depending on size. Flip them every 3 minutes, and when they’re firm when poked, they’re done. If you’re worried or thorough, bring a good meat thermometer (I like my Thermapen) to make sure the internal temp reaches 160-163. It’ll coast up to 165 while it rests.

Meats:
1. When done, set meat aside in serving bowl or on platter and cover loosely with foil to keep warm. Don’t cut into these right away, or all that delicious juice will come squirting out and leave you with some dry, unpleasant sadness.

Veggies:
1. You’ll want to cook your veggies right after the meat is off the grill since they won’t take as longhand the meat has to rest anyways. Make sure the grill gets back up to really, really hot, before tossing on your veggies.
2. The scallions will wilt and blacken really quickly, so take them off as soon as they threaten to fall through the grill grates.
3. For the peppers, let both sides get a nice char on them, and feel free to take them off before they are fully cooked. The same goes for the Zucchini.
4. A bit of crunch is a nice texture in your fajita! Smaller Button or Cremini Mushrooms will cook a lot faster than a big ‘ol portabella, so just keep that in mind when grilling.
5. Once the veggies are cool enough to handle, make thin strips out of them, toss and season with your meat, and get down with your Fajitas!

Tortillas:
1. I prefer corn tortillas for their depth of flavor and compact size. You can heat them up quickly on the grill either directly on the grates, or on a sheet of tin foil if they seem to stick too much. Just 1-2 minutes ought to get them nice and toasty.

SERVING:
1. Now, slice up your meat into thin slices. Toss your meat and veggies onto the plate or into the serving bowl, and hit it with 6-8 big slugs of Maggi Seasoning Sauce. Toss well to spread the love.

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Heat the wok until it ends up being extremely hot, include 1 tablespoon of oil booked from the sun-dried tomatoes and swirl it well around to coat the side. Then stir-fry the chicken strips in small batches, in the mean time including more oil when you feel is required.

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HEAT FOR THE WIN- Before you start grilling, you want it hot. Hella hot. Super hot. It’s not hot adequate(Chuck Norris is left out from this test)if you can hold your hand 4 inches over the grill without tearing up. The number 1 factor your steaks are dry is due to the fact that your grill isn’t hot enough requiring you to cook it too long.

If you have a delicate thumb or are simply smarter there are little digital steak thermometers that inform you by specific temperature whether your steak is the method you like it. Life simply gets simpler.

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