Sunday, March 28, 2010

Beef Fajitas

Quick. Delicious. Healthy. What more can I say?

One doesn't even need a recipe to make these fajitas.

I simply cooked sliced beef (we used flank) on a griddle. Then, sliced onions; then, sliced bell peppers. All they had was a quick toss with a small amount of olive oil, and salt and pepper. I suppose one can sprinkle some chili powder on the beef if one is so inclined.

They all landed in the same serving dish.

This being fajitas and all, we ate the beef filling inside tortillas, whole wheat in this case. I actually don't need all sorts of kooky condiments, just fresh-tasting pico de gallo (salsa of tomatoes, onions, jalapeños, and lime juice).

Now roll and eat!

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Beef Fajitas

beef, flank or sirloin
onions, sliced
red bell peppers, sliced
green bell peppers, sliced

Preheat grill or griddle.

Slice beef into thin strips. Toss with olive oil to coat, and season with salt and pepper. Cook on grill/griddle to desired doneness. Set aside.

Toss sliced onions with olive oil to coat, then season with salt and pepper. Do the same with the bell peppers. If you wish, you can combine the onions and peppers when cooking on the grill/griddle. Cook to desired doneness.

To serve, place beef and onions/peppers inside tortillas. If you wish, serve with various condiments like salsa, guacamole, sour cream. Roll and eat!


  1. The fillings are very enticing.

  2. Oh we haven't made fajitas in so long! now that its grilling season its time to add them to the menu again

  3. Fajitas are some of the best finger food out there, if you ask me. And they're some of the fastest weeknight fare there is. Lately, we've been subbing in marinated portobella mushrooms for the steak, and it's like rediscovering gold.

  4. tigerfish:
    And so simple to make, too.

    Us too, actually. I can't remember the last time I've eaten fajitas previous to this one.

    Oh really. I don't know if my tastebuds/stomach will be fooled by the portobello! ;) But, it's certainly going to be delicious.


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