We have the goodies for your Cinco de Mayo Party!

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Jennifer and Jacob are in the ABC4 Utah kitchen cooking up Beef Fajita Skillet with Pico de Gallo. Put out a toppings bar for this Beef Fajita Skillet with Pico de Gallo and let everyone help themselves for your Cinco de Mayo party!

The skillet is a one-pot wonder and absolutely delicious! Print the recipe for your records at home here.

Ingredients:

  • 1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
  • Pico de Gallo (recipe follows)
  • 3 teaspoons vegetable oil, divided
  • 1-1/2 cups thinly sliced bell pepper, any color
  • 1/2 medium white onion, cut into 1/2-inch wedges
  • 1 medium jalapeño pepper, thinly sliced 
  • Salt
  • 8 small whole wheat tortillas (about 6-inch diameter), warmed

Rub:

  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons ground chipotle Chile pepper 
  • Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in a medium bowl. Season with salt, as desired. 

Instructions:

  • Prepare Pico de Gallo. Cover and refrigerate until ready to use. 
  • Stack beef Sirloin Tip Steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in a large bowl; toss to coat evenly. 
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add bell pepper, onion, and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender.
  • Remove from skillet; keep warm. 
  • Cook’s Tip: A twelve-inch cast iron pan may be substituted for the large nonstick skillet. Cooking times will remain the same. 
  • Heat 1 teaspoon oil in the same skillet until hot. Add half of beef; stir-fry for 1 to 2 minutes or until the outside surface is no longer pink. Do not overcook.
  • Remove from skillet; keep warm. Repeat with the remaining 1 teaspoon oil and beef. 
  • Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo. 
  • Test Kitchen TipsStir-Fry beef in ½ pound batches (do not overcrowd) continuously turning with a scooping motion for best browning.

Check out many other recipes on the Utah Beef Council website.

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