Pan Seared Southwest Steak for Fajitas

As the weather cools, sometimes you gotta’ pan sear a steak indoors. A well-seasoned cast iron skillet works best for this easy recipe. I heavily season my top sirloin steak with my freezer southwest rub. Then I pan sear on both sides for six to eight minutes depending upon the thickness of the steak. Be sure to let it rest on a chopping board for at least five minutes. This further tenderizes the meat. Then slice it on an angle against the grain and return it back to the pan with my sauteed peppers and onions. Oops, no peppers tonight for this photo shoot, I was fresh out. Oh well, it still looks good, doesn’t it?

Wrap up the meat and vegetables in a softened whole wheat tortilla and top it with your favorite toppings.

We like:

  • cilantro, salsa or pico de gallo
  • shredded cheese
  • sour cream
  • guacamole
Click here for my easy southwest freezer rub. I quadrupled the recipe in March and keep in a quart size bag on the side of my freezer.

If you’re looking for the grilling directions, I’ve got them here. If you like grilled chicken fajitas, we do too, right hereDo you make homemade fajita seasoning? 

This is linked to Frugal Friday because, hey, it’s frugal!

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