Ingredients

The following ingredients have 4 Servings
  • 1 pound sirloin steak tips, skirt, or flank steak
  • 1/2 cup sliced red onion
  • 1/4 medium green pepper (sliced into thin pieces)
  • 1/4 medium red pepper (sliced into thin pieces)
  • 1/4 medium orange pepper (sliced into thin pieces)
  • 1/4 medium yellow pepper (sliced into thin pieces)
  • 1 tablespoon grassfed butter
  • Romaine lettuce slices for wraps
  • 1 1/2 tablespoons of low sodium soy sauce or liquid aminos
  • 1 teaspoon dry, unsweetened Cocoa powder
  • 2 teaspoons McCormick’s Grill Mates Montreal Steak Seasoning
  • 2 teaspoons McCormick’s Grill Mates BBQ Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Instruction

  • I like to use sirloin tips because they are sliced perfectly for fajitas. You can use whole steaks if you wish and you can slice it before or after cooking.
  • Drizzle the soy sauce over the steak.
  • Combine the seasonings in a bowl.
  • Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag. Seal the bag, removing all air. Pat the outside of the bag to ensure added soy sauce saturates the meat.
  • Place in fridge to marinate for at least 2 hours, preferably overnight.
  • Once the steak has finished marinating, place a grill on medium-high heat. Allow the grill to heat for 4-5 minutes.
  • Add the steak and grill until preferred doneness. Use a meat thermometer and test the interior of the meat to determine when it has finished cooking. The USDA minimum is 145 degrees. Here is a listing of the barometer: rare: 120-130 degrees, medium rare: 130-135 degrees, medium, 135-145 degrees, medium well 145-155 degrees, and well done 155 degrees.
  • Season the veggies with garlic powder and place the vegetables in a grill basket and grill for 7-10 minutes until the veggies are soft and slightly charred.
  • Melt 1 tablespoon of grass-fed butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.
  • Remove the steak from the grill and allow it to cool for 10-15 minutes before serving.
  • Spoon the mixture into the center of a lettuce leaf. Serve!