Beef Fajitas Recipe
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Ingredients (21)
- 15 oz flank steak sliced
- 8 6-inch corn tortillas
- 1 tbsp lime juice
- 4 oz yellow bell pepper sliced
- 4 oz red bell pepper sliced
- 4 oz green bell pepper sliced
- 4 oz red onions sliced
- 6 oz avocado sliced
- 2 tbsp garlic minced
- 2 oz cheddar cheese shredded
- 1 1/2 tbsp unsalted butter divided
- 3 tbsp plain Greek yogurt
- 2 tsp traditional Dijon mustard
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp chili powder
- 2 tbsp coriander roughly chopped
INSTRUCTIONS
In a large bowl, toss 15 oz sliced flank steak with 1 tbsp lime juice, 2 tsp Dijon, 1 tsp paprika, 1 tsp Worcestershire sauce, 1/2 tsp cumin, 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp chili powder. Allow the meat to marinate for 10 minutes.
Meanwhile, heat a non-stick pan over medium heat. Melt half of the 1 1/2 tbsp butter (eyeballing the measurement is good enough), and add 12 oz bell peppers of all colors along with 4 oz red onions. Cook for 3 minutes, then place into a bowl and set aside. Wait for the beef to finish marinating.
Melt the remaining butter and sauté 2 tbsp minced garlic for about 30 seconds. Add the marinated beef and stir to cook for about 3 minutes.
Add the cooked vegetables and sauté everything for another 3 minutes, then remove the pan from the heat.
Heat another non-stick pan over low heat and toast 8 oz tortillas, about 1 minute per side or until they’re charred a little on the outside.
Assemble 8 rolls: place a hefty serving of meat and veggies in the middle of the tortillas and add the remaining toppings (avocado, cheddar cheese, coriander, Greek yogurt). Drizzle the meat juice on top and serve.
