• 2 lbs sirloin strip steak

Marinade:

• ½ cup fresh lime juice
• ¼ cup tequila
• 2 tablespoon vegetable oil
• 1 large garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon vegetable oil

Vegetables:

• 1 tablespoon vegetable oil
• 1 large white onion, halved and thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow pepper, thinly sliced
• ½ teaspoon salt

Southwestern Rice 

• 1 tbsp olive oil
• 1 small white onion, finely chopped 
• 1 green pepper, diced 
• 1 small garlic clove, minced 
• 2 cups chicken broth 
• 1 cup uncooked long grain rice 
• ½ tsp ground cumin
• ½ teaspoon chili powder
• 1 cup canned black beans, rinsed and drained
• 1 cup bottled salsa
• 8 (8-inch) flour tortillas
• ½ cup sour cream
• ½ cup bottled salsa

Beef Fajitas with Southwestern Rice

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce, heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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• 1 onion, finely chopped
• 1/3 cup celery, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon garlic, minced
• 1½ lbs ground sirloin
• 1/2 lb Italian sausage, removed from casing
• 1/3 cup green onions, chopped
• 1/3 cup Italian (flat-leaf) parsley
• 2 eggs
• 1/3 cup half-and-half
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• 3/4 cup Italian bread crumbs
• 1/3 cup marinara sauce
• salt and pepper to taste

Ultimate Italian Meatloaf

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 3 tablespoons olive oil
• 1 to 2 lbs sirloin steak, cut into 1 inch cubes
• 1 tablespoon unbleached all purpose flour
• 2 celery stalks, thinly sliced
• 1 large onion, thickly sliced
• 2 cups beef broth
• pinch of red pepper flakes or dash of hot sauce
• dash of Worcestershire sauce
• splash of red wine
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Note: Mixing pepper colors is for appearance more than taste

Pepper Steak

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• 1 cup Abita root beer
• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar (not seasoned)
• 1/4 cup Steen's cane syrup or honey
• kosher salt
• 2 chipotle chiles in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 2 pounds boneless beef sirloin, trimmed of all fat, cut into 1/4-inch strips

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