Fajita Sauté" href="https://livedoor.blogimg.jp/formerk/imgs/e/c/ec5af174.jpg">Quick Tri-Tip and Bell Pepper Fajita Sauté

Total Time: 0:30
Prep: 0:10
Level: Easy
Serves: 4

    1/4 c. sour cream
    2 tbsp. whole milk
    3 tbsp. extra-virgin olive oil
    1 1/2 lb. tri-tip sirloin steak
    1 tsp. dried oregano
    kosher salt
    Black pepper
    3 small bell peppers, halved and thinly sliced
    8 corn tortillas, warmed
    1/2 romaine heart, thinly sliced
    Fresh cilantro leaves, for serving
    Lime wedges, for serving


    In a small bowl, whisk sour cream and milk and set aside.
    In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season steak with oregano and salt and pepper. Cook 3 to 4 minutes per side for medium rare, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F. Transfer steak to plate and let rest 5 minutes, then slice.
    Meanwhile, add remaining tablespoon oil to skillet. Add peppers and cook, tossing often, 6 to 8 minutes, until softened. Serve steak and peppers with tortillas, romaine, cilantro, and lime. Drizzle with sour cream mixture to garnish dermes hk.