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). Drizzle the meat juice on top and serve.