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beef fajitas

Beef Fajitas


  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

These beef fajitas are easy to prep, but the beef needs at least a couple of hours to marinate. All together it takes about 20 minutes to prep it all and about 20 minutes to cook making this an easy weeknight dinner. This recipe serves two hungry people.


Ingredients

Scale
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoons honey
  • 2 cloves of garlic, smashed
  • 1 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1/4 teaspoon pepper
  • 1/2 pound chuck eye roast (see note)
  • 1 tablespoon vegetable oil
  • 2 bell peppers, sliced into strips
  • 1/2 red onion, sliced
  • 1 tablespoon chopped cilantro

Instructions

  1. Combine the olive oil, soy sauce, vinegar, honey, garlic, oregano, cumin, and pepper in a large resealable freezer bag. Place the beef in the bag, seal it, and then smush it around in the marinade to coat it evenly. Place the bag in the refrigerator for at least two hours or up to eight.
  2. Lightly coat a cast-iron skillet with vegetable oil and heat it over medium heat. Pat the beef with paper towels to absorb excess marinade (it will help the beef sear). Once the pan is hot, cook the beef until nicely seared on the first side, about 5 minutes. Flip the beef over and let it sear on the other side. Check the temperature with a meat thermometer and once it reads 140-145°F, remove the beef from the pan. Let it rest on a cutting board while you prepare the vegetables.
  3. Cook the bell peppers and onions in the same pan as the beef until softened, about ten minutes.  While the vegetables cook, slice the beef against the grain into thin slices. Once the vegetables have cooked, add the sliced beef back in (along with the juices on the cutting board. Add the chopped cilantro and toss it all together.
  4. Serve with tortillas and your favorite toppings.

Notes

If you can’t find chuck eye roast, substitute flank steak, skirt steak,or sirloin. I bought a 1-pound piece of beef and cut it in half. I used one-half for this recipe and froze the second piece to use later.

Nutrition note: You will discard most of the marinade, but it is included in the nutrition estimate so it is over estimated. Also, it does not include tortillas or toppings.

  • Category: Dinner
  • Method: Sear
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 484
  • Sugar: 11.4g
  • Sodium: 542.1mg
  • Fat: 35.4g
  • Saturated Fat: 5.9g
  • Unsaturated Fat: 28.1g
  • Trans Fat: 0.4g
  • Carbohydrates: 18.7g
  • Fiber: 3.6g
  • Protein: 26.6g
  • Cholesterol: 83.9mg

Keywords: beef fajitas, marinated beef fajitas