Easy Beef Fajitas

Twenty minutes from cutting board to table. That’s the kind of weeknight energy these fajitas bring.

Sirloin tip gets sliced into strips and seared hot with onions and mushrooms, then hit with serrano chiles, cumin, coriander, and fresh cilantro for that unmistakable Tex-Mex aroma.

A splash of dry sherry (unexpected but brilliant) deglazes the pan and adds a subtle depth you won’t find in most fajita recipes.

Wrap everything in warm flour tortillas and set out bowls of salsa, sliced avocado, and plain yogurt for a lighter, fresher spin on the classic.

Kitchen Tips

• Slice the steak thin against the grain. Thin strips cook fast and stay tender in the hot skillet.
• Seed the serranos for less heat. The recipe calls for them minced and seeded, but leave a few seeds in if you like it spicy.
• Warm the tortillas properly. A quick pass in a toaster oven or wrapped in foil in the oven keeps them pliable. Cold tortillas crack and tear.
• Yogurt instead of sour cream. Plain nonfat yogurt brings the same cool, tangy contrast with less fat. Nobody misses the sour cream.