Good morning everyone!  I hope that you are all having a blessed Wednesday!  The sun is shinning here, a cool foothill morning, with a hint of smoke in the air…welcome to California!  I am so excited about Today’s post, Amy and I decided that it would be fun to post man style recipes during the month of June, because well, it’s Dad’s month as well as a great month to get out and grill!  So, kicking off our line of guy recipes is a dear friend of BeefonaBudget.com, Ryan Goodman.  This post comes to you from a feedlot in Dalhart, Texas!  Get excited moms, there is very little cleanup associated with this easy and outdoor twist on fajitas!  So get yourself a roll of tin foil, turn up 95.9 The Ranch, and head out to do some grilling!

No Clean Up Fajitas
1.5 lbs of tenderized top sirloin or round steak (I used top sirloin because it was on sale!)
1 Green Bell Pepper
1 Yellow Onion
Tortillas
Shredded Cheddar Cheese
Salt, Pepper, Garlic, Cayenne Pepper, Chile Powder
1 t canola oil
Tin Foil

This is so easy, and there is very little clean up.  It is great for those hot summer evenings when you just can’t stand to be inside any longer!  Take two foot long pieces of tin foil.  Lay them overlapping so that the tin foil is nearly as wide as it is long.  Season your meat with the salt, pepper, garlic, cayenne and chile powder…keep in mind that not much drips off like when you are grilling normally so don’t get too carried away.  Slice the green pepper and onion.  Place the green pepper and onion on top of the meat.  Drizzle with a teaspoon of oil, just for insurance.  Fold over the tin foil, and roll up all the edges to trap the steam and keep all the juices contained.  Place on the grill on medium low for 15-20 minutes depending on your desired degree of doneness, turning once of course.  Remove from the grill.  Take the meat out of the tin foil, leaving the rest of the vegetables and juices in the tin foil, slice the meat and place back into the juices and veggies, then serve on warm tortillas with cheese.

No Clean Up Fajitas Costs
Tenerized Top Sirloin- $6.35
Green Pepper- $0.68
Yellow Onion- $0.78
Tortillas- $2.78
Shredded Cheese- $ 1.50
Seasonings & Oil- $1.00
Total Costs- $13.09 (Serves 4 easily)
Cost Per Plate- $3.27

****Costs of this recipe are the costs in California, as always prices vary nationwide.

Thank you Ryan for your help!  Ryan writes a couple of blogs including, Working Ranch Magazine, I am Agriculture Proud, and Sittin in the Pasture.  Check them out and tell us why you are agriculture proud on our Facebook page as well as Ryan’s!  “I am Agriculture Proud because ranchers and farmers feed the world,” Ryan Goodman.

Enjoy this W~I~L~D Wednesday!

Happy Trails,

~Anna-Lisa

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