Can You Use Beef Tips for Fajitas

Few meals garner the happy sighs of anticipation and the unbridled green-eyed of the balance of the table quite like a giant, sizzling plate of Beef Fajitas.

Strips of tender marinated steak, blistered peppers, and caramelized onions piled high into tortillas with all of your favorite Tex-Mex fixin'southward, fajitas are a total bear witness-off and super simple to brand at home.

Growing upward, my family unit went out for Mexican food every Lord's day.

Our love runs so deep, we make the Green Chile Craven Enchiladas for Christmas dinner (For real! And I have an even ameliorate version of that recipe in my cookbook).

Tender beef fajitas with cheese and avocado

We were budget-witting, which meant that I was but allowed to order the more expensive entrees with steak (like beefiness fajitas and Flank Steak Tacos) as a special treat.

I however retrieve the server setting a hot, hissing plate of spicy beefiness enchiladas in front of me.

I felt like I'd won the lottery.

Steak fajitas are piece of cake to make at abode, even for the most beginning chefs.

With this tasty beef fajita recipe, you can strike gold any night of the week!

How to Make Beefiness Fajitas

The two most important factors to making great fajitas at domicile are:

Infuse the steak with flavor. The beef fajitas seasoning and marinade I've included here have y'all covered.
To become the fajita meat tender. Hither's what you lot demand to know.

Tricks to Tender Fajita Meat

If your beef fajitas are chewy, information technology is likely because yous cut the steak in the wrong direction, or considering y'all didn't give it time to properly marinade.

Cut the Beef Against the Grain. Slicing meat confronting the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. Make your cuts perpendicular to it (this rule applies if you are making craven fajitas besides).
Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even thirty minutes of marinade time makes a difference. Don't skip information technology!

Longer is not necessarily ameliorate when it comes to marinating meat.

Letting the beef sit down likewise long in the acrid will eventually cause information technology to interruption downwards likewise much and it will accept a poor texture.
Generally, I find that yous can marinate meat for up to 1 day with good results; 4 to half dozen hours is ideal.

The Ingredients

Steak. Tender, poly peptide-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.

What Kind of Beef is Used for Fajitas?

Flank steak, rump steak, or skirt steak are the best kinds of beef for fajitas. I chose to employ flank steak because information technology does well with marinades and is typically a depression-price option.

Beef Fajitas Seasoning. Cumin, chili pulverisation, chipotle chile powder, lime zest and coriander are the secret to that bold, restaurant-worthy fajita flavour. The mixture is warm, earthy, and has the right amount of spice.
Vegetables. A mixture of bell peppers and onions are the platonic veggies for fajitas. They develop scrumptious flavor, tin easily exist cut into long strips, and pair well with the beef.
Lime Juice. Adds brightness and zest to the marinade and helps to tenderize the fajita meat.
Honey. Naturally sweetens the marinade and helps the steak caramelize as information technology cooks.
Worcestershire Sauce. For that umami goodness.

The Directions

Mix part of the spices together in a basin with the lime zest.
Make shallow, diagonal cuts across the steak in two directions.

Beef fajitas seasoning over a piece of steak

Rub the spice mixture onto the steak, and place it in a ziptop bag.

Whisk the juice, oil, Worcestershire, and beloved together.

Add together the mixture to the handbag and seal. Let marinade for at least 30 minutes. Remove the steak from the bag, and pat information technology dry out.

Melt the steak in a cast-iron skillet over medium-high heat for four to 6 minutes per side. Motility it to a cut board, and let information technology residue. Slice information technology across the grain.

Sauté the vegetables. Add the remaining spices and garlic. Serve every bit desired and DIG IN!

Storage Tips

To Store. Refrigerate beef and veggies in an airtight storage container for up to 3 days.
To Reheat. Gently rewarm beef and veggies in a skillet on the stovetop over medium-low heat.
To Freeze. Freeze the beefiness and veggies in an airtight freezer-safe storage container for upwardly to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Cutting the vegetables up to 1 day in advance.
Marinade the steak the solar day before.

Leftover Ideas

Turn leftover beef fajitas into tasty nachos by serving them over tortilla fries with cheese and other toppings. For a fajita quesadilla, tuck leftovers into a tortilla with cheese. Or, enjoy your leftovers bowl-way by serving them over a bed of Mexican Quinoa or the rice from this Mexican Chicken and Rice.

What to Serve with Beef Fajitas

Appetizers

Mexican Corn Dip

10 mins

Recommended Tools to Brand this Recipe

Cast Atomic number 26 Skillet. My get-to for making beef fajitas.
Sharp Chef's Knife. A sharp, good-quality pocketknife will make all the difference.
Instant Read Thermometer. The all-time way to tell if your beef is cooked through.

The Best Cast Iron Skillet

This beautiful cast atomic number 26 skillet will last a lifetime! Information technology'southward heavy-duty and will take you lot from stovetop to oven to table.

Did you make this recipe?

Let me know what you idea!

Exit a rating below in the comments and let me know how you liked the recipe.

Don't sit on that winning lotto ticket—these tender beef fajitas hit the jackpot every time!

Often Asked Questions

How Can I Make this Recipe Gluten Complimentary?

Y'all can hands make these beef fajitas gluten free. Just make certain to employ a gluten-free Worcestershire sauce and corn tortillas.

Do I Have to Make Beef Fajitas with a Bandage Atomic number 26 Skillet?

No, you practice not have to make beef fajitas with a cast iron skillet. Yous can cook your beef fajitas using a similar large, sturdy skillet (make certain it can handle medium-high heat) or an outdoor grill.

2 ½ teaspoons ground cumin divided
i ½ teaspoons chili powder divided
1 teaspoon chipotle chile powder
i teaspoon ground coriander
1 ½ teaspoons kosher salt divided
1 ½ pounds flank steak or skirt steak
2 medium limes zest and juice (almost 1 ½ teaspoons zest and ¼ cup juice)
four tablespoons actress-virgin olive oil divided
1 tablespoon Worcestershire sauce
1/ii tablespoon honey
2 cloves garlic minced (nearly ii teaspoons)
2 scarlet bell peppers seeded and cutting into 1/4-inch strips
1 green bell pepper seeded and cut into 1/4-inch strips
1 large xanthous onion halved and cutting into 1/4-inch strips

FOR SERVING:

Flour or corn tortillas
Chopped fresh cilantro
Sliced fresh avocado
Nonfat obviously Greek yogurt or sour cream
Crumbled queso fresco or feta

In a small bowl, identify two teaspoons cumin, 1 teaspoon chili pulverization, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the two limes straight into a bowl, then stir to combine.
Identify the steak on a cutting board. With a precipitous knife, advisedly brand shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite management to create a crosshatch design. Repeat on the bottom side of the steak.
Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
In the aforementioned bowl you lot used for the spices (no need to rinse in betwixt), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and beloved.
Pour into the handbag with the steak, seal, then plow the bag to glaze the steak evenly. Place on a plate or sheet pan and allow rest at room temperature for at least 30 minutes or up to 1 hr, or refrigerate for up to 1 day. Plough the pocketbook periodically to redistribute the marinade. If refrigerating the steak, let it come up to room temperature prior to cooking.
When prepare to set the beefiness fajitas, remove the steak from the marinade, shaking off any backlog. Pat very dry to ensure you lot get a nice sear.
To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
Heat one tablespoon of the oil in a large cast-iron skillet or like big, sturdy skillet over medium-high rut. (If your skillet is not large enough to melt the entire piece of steak, cut slice information technology in half and cook it in batches; yous also tin cook the steak on an outdoor grill instead.) Cook the steak for iv to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and allow rest for 10 minutes (the steak's temperature will proceed to rise as information technology rests; Do NOT skip resting or information technology will taste dry). Slice beyond the grain into sparse (1/2- to 3/4-inch) strips.
Add together the remaining ane tablespoon oil to the skillet. Add together peppers and onions. Sauté, stirring oftentimes, until they soften and the onions begin to turn gilded, almost viii minutes.
Reduce the estrus to medium. Add the remaining 1/two teaspoon cumin, 1/two teaspoon chili powder, and ane/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about half dozen to 8 minutes more.
Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the rut.
To serve, adapt the meat slices on a big platter and drizzle any juices that take collected on the cutting lath over the summit. Identify the vegetables abreast the meat. Serve piled inside the warm tortillas, with toppings of option.

TO Store: Refrigerate beef and veggies in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-depression rut.
TO FREEZE: Freeze the beefiness and veggies in an airtight freezer-safe storage container for up to three months. Let thaw overnight in the refrigerator before reheating.

Serving: 1 (of iv), without tortillas or toppings Calories: 446 kcal Carbohydrates: 21 k Poly peptide: 39 g Fat: 23 g Saturated Fatty: 6 k Polyunsaturated Fatty: ii k Monounsaturated Fat: xiv thousand Cholesterol: 102 mg Potassium: 1003 mg Fiber: v g Sugar: 10 g Vitamin A: 2381 IU Vitamin C: 117 mg Calcium: 100 mg Iron: v mg

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