Fajita Night!

These tasty fajitas will make your house smell like a Mexican restaurant.  One of our family favorites, try serving it along side Spanish rice and pinto beans.

Here’s What You Will Need:

1 Pound of Sirloin Steak (most recipes call for flank steak but we take this dinner up a notch and guarantee a tender bite every time)

2 Bell Peppers, sliced

1 Medium Yellow Onion, sliced

1 T. Peanut Oil

Sour Cream, Cheese, Salsa (reserved)

For the Marinade:

1/4 C. Olive Oil

1/2 C. Lime Juice

1 tsp. Dried Cumin

2 Cloves Garlic, minced

1 Bottle of Gluten Free Beer (like Redbridge made from sorghum)

2 T. Chili Powder

1/3 C. Bragg’s Amino Acids or GF Tamari Sauce

4 T. Sugar

1 T. Lea & Perrins Worcestershire Sauce

2 T. Fresh Cilantro, chopped finely (or 1 T. dried Cilantro)

Cut the sirloin into equal slices and place in a lidded container.  Place the sliced veggies in a separate lidded container.


Mix together the marinade and divide evenly among the meat and veggies.  Give it a shake or a stir to coat, pop the lid on, and put both containers in the fridge for a minimum of 1 hour.  I highly recommend preparing this in the morning and allowing the veggies and meat to marinate until you are ready to prepare dinner.

IMG_7249 IMG_7258

Once ready to cook, heat a large pan coated with the 1 T. of peanut oil over medium/high heat.  Once both the pan and oil are hot, remove the meat from the marinade and cook to desired doneness.  Discard remaining marinade.


Toss in the veggies and continue to cook for about 3 minutes, stirring occasionally.  Discard the remaining veggie marinade.


Serve immediately with warmed corn tortillas and your favorite accompaniments.


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