Fantastic Beef Fajitas Recipe
- 1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
- 3 tablespoons canola oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium onion, sliced
- 1 medium sweet red pepper, sliced into thin strips
- 2 tablespoons canola oil, divided
- 8 flour tortilla shells, warmed
- 2 avocados, peeled and sliced
- Sour cream
- 1. In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times.
- 2. Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp tender; remove from pan. Add remaining oil and saute meat until no longer pink, about 4 minutes. Add vegetables to pan and heat through.
- 3. To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling. Yield: 4-6 servings.
Reviews for Fantastic Beef Fajitas
"These were SO easy and tasty! I prefer mildly spiced foods and this was perfect for me. My husband likes it a bit hotter so he topped his fajitas with some chipotle pepper powder."
"Marinade is very good!"
"My family loved these fajitas! The marinade is delicious, and I served the fajitas with homemade pico de gallo. Instead of pan-frying the steak and veggies, I used a grill plate. I'll be making this recipe again soon!"
"Needs more zip!!"
"I kept craving more of these."
"this was easy and it will be a recipe i will share with friends and family"
"These were very good. I just fried the beef and served with sweet onion and red pepper and all the fixings. Sliced cheese as well. Yummy"
"Very tasty! Next time I will include the avacados; I'm sure they will be even better."
"These Were Very Good! I Would Recommend Them To Anyone.ForThose Saying It's Not "Mexican", you Clearly HaveNoIdea About The History Of FajitasFajita Is Simply A Term For Strips Of Meat Grilled And Served On A Corn Or Flour Tortilla. There Is No Right Or Wing Way. And It's Not Mexican - It's Tex-Mex. Get With The Program."
"Didn't make it a first time. I can see by the ingredients it will have zero flavor."
"Such a bland recipe. No mexican zip! I would never use lemon as the marinade."
"Turkish Oregano is used in Italian cooking...Mexican Oregano would be used in Mexican cooking"
"I LIKE A LITTLE ZIP SO I ADDED 2 TSP OF RED PEPPER FLAKES TO THE MARINADE AND LET SIT IN FRIG. OVERNIGHT PLUS 8 HOURS."
"I was a little skeptical using an Italian seasoning in Mexican, but these turned out really good. I actually used basil instead of oregano because I didn't realize I was out until too late."
"I can see why this receipt is contest winning! I got tired of making fajitas using the McCormick spice packet....I hated the taste! I decided to dig deeper on here and I knew I was bound to find something better then that! I ran into this receipe which looked quick to make and the ingredients involved sounded very tastey! It ended up being delicious and full of flavor! I made this during the week and let the meat marinade over night and then all day (8hrs) the next day because I was at work and even though the receipe says marinade for 3-6hrs there is nothing wrong with letting it marinade over night and all the day the next day bc the meat was so tender and soaked in spices by the time I cooked it! I truly believe that's what made it so delicious! I would definatley make it again and again!"
"3rd time making the fajitas. My family loved them. I didn't change a thing in the receipe"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.