FAJITA SIZZLE SAUCE RECIPES

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Steps:

• In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours.  Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat.  Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies.  Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de gallo.