Ingredients
Marinade:
1 tsp. fajita seasoning
1 tsp. paprika
1 tsp. Montreal steak seasoning
1 tsp. garlic powder
2 Tbsp. olive oil
Fajitas:
1 1/2 pound thinly sliced sirloin tip steak
2 Tbsp. olive oil, divided
3 colored bell peppers cut into thin strips
1 large yellow onion, sliced
Creamy Avocado Dip:
1 Hass avocado, mashed
2 Tbsp. red onion, diced
1 Tbsp. garlic
1 Tbsp. lemon juice
2 Tbsp. sour cream
1 tsp. fresh dill, minced
1 tsp. fresh parsley, minced
Instructions
Cut the steak into thin slices.
Place all marinade ingredients in a bowl and whisk to combine.
Place steak in the marinade and toss to coat.
Cover the bowl and place in the refrigerator for 2 hours or overnight.
Slice peppers and onion into thin strips.
Heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onion to the grill pan; season with salt, pepper, and spices listed above.
Cook for about 4 to 5 minutes, or until tender.
Remove from heat and let cool until comfortable to handle.
Top each slice of steak slice with the vegetables; roll up and secure with a toothpick.
Add remaining olive oil to the grill pan; heat it up and add the roll-ups to the pan.
Cook until browned, about 2 to 3 minutes per side.
Remove from heat, remove toothpicks, and transfer to a serving plate.
Serve with prepared Creamy Avocado dip!
