Quick Tri Tip And Bell Pepper Fajita Saut

Ingredients

1/4 c. sour cream

2 tbsp. whole milk

3 tbsp. extra-virgin olive oil, divided

1 1/2 lb. tri-tip sirloin steak

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

3 small bell peppers, halved and thinly sliced

8 corn tortillas, warmed

1/2 romaine heart, thinly sliced

Fresh cilantro leaves, for serving

Lime wedges, for serving

Preparation

Step 1In a small bowl, whisk sour cream and milk and set aside.Step 2In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season steak with oregano and salt and pepper, and cook 3 to 4 minutes per side for medium rare, or until an instant-read thermometer inserted into the thickest part registers 130°. Transfer steak to plate and let rest 5 minutes, then slice.Step 3Meanwhile, add remaining tablespoon oil to skillet. Add peppers and cook, tossing often, 6 to 8 minutes, until softened. Serve steak and peppers with tortillas, romaine, cilantro, and lime, and drizzle with sour cream mixture to garnish.