FOOD CREW: Looking to make Steak fajitas

I need to cook for 8 people next week and am thinking Fajitas wouldn’t be too difficult and the family I’m cooking for loves them.

I’m gonna try them out on my family of four this week. I don’t think I’m gonna marinate the steak strips, just some salt, pepper, and onion powder should be in order.

I’m thinking (for my family of 4):
Slice up a 1lb (will that be enough for 4 people?) ~2 thick sirloin into many strips, and season with salt + pepper
-OR-

Season the whole sirloin, Sear in Skillet, finish in oven to well done, and then cut
(Which of these approaches is better?)

Now, for the cooking part, how long should I cook the steak strips for? I’m gonna be cooking in a cast iron skillet, should I just sear both sides of the strips and call it done? Or should I cook them on medium heat? They’re so thin, so I’m not really worrying about over doing them.

Next, could you guys give me tips on saut?eing the onions and green peppers? How long/what heat should I saut?e them for? Is Extra Virgin Olive Oil a good saut?eing medium?

Thanks in advance for your help fellas
second approach is better, otherwise the meat gets a little tough all over and cook them on higher heat for a shorter amount of time. really its your preference. i like mine rare so thats what i do

as for sauteeing i use lowfat veggie oil spread, but you can use any oil you like

second approach is better, otherwise the meat gets a little tough all over and cook them on higher heat for a shorter amount of time. really its your preference. i like mine rare so thats what i do

as for sauteeing i use lowfat veggie oil spread, but you can use any oil you like

vegetable oil when cooked makes trans fat, I’m sure no one needs more of that in their diet.
you don’t want to use extra virgin olive oil for saut?ing . not good for high heat. it has too low of a smoke point (the point at which it starts smoking and breaking down). regular olive oil is ok (not the extra virgin kind) and you’d probably be ok with canola oil.

also, sirloin isn’t the meat you want. you want skirt steak or flank steak. skirt steak is better for it. skirt steak fibers fall apart easy, so you won’t pull out all the meat in one bite. even if you slice it fairly thin, i think sirloin is better suited for fork and knife than a sandwich or wrap type application.
Second method, and be sure to let the meat rest for a good 6-8 minutes before carving. Also, I’d seriously suggest adding some garlic into the equation, and some chili powder, as well as a small amount of brown sugar. The marinade doesn’t need to be complex, but it does need to be balanced.
Skirt steak is definatley a better choice, just be sure to cut across the grain of the meat. When frying, oil the meat, not the pan, this reduces the amount of oil required, as well as the splatter. Finally, I’d recommend julienning the onions and peppers, and let the onions sweat down, but not caramelize in the pan, the peppers need little cooking, and in fact I prefer them raw in fajitas, as they offer a fresh note. Other than the peppers and onions the only other major components you will need are some Jack cheese, and some salsa and sour cream.
damn, i didnt know skirt stake was the way to go. im definitely going to try that next time
When I make fajitas I usually use skirt stake and cook it in a cast iron pan with onions and peppers and what ever else I feel like adding. Good luck
I have a reciepe that copies the chilli’s fajitas. Best recipe EVER. I will find it and provide if you need.

I wanna see it, I looooooooooooooove their fajitas
very tasty secret: marinate your beef or chicken with some OJ. it fucking turns out GREAT.