Recipes > Beef Fajitas

Beef Fajitas

A few simple seasonings create a dinner worthy of your favorite Mexican restaurant.


6 servings

Total Time


Cook Time

14 to 20 minutes

Marinate Time

at least 8 hours



1 cup corn oil

3 tablespoons red wine vinegar

3 tablespoons lemon juice

2 teaspoons Leaf Oregano

2 teaspoons Ground Cumin

2 teaspoons Garlic Salt

1-1/2 pounds/750 g boneless chuck OR flank steak

1 onion, cut into wedges

2 green and/or red bell peppers, cut into wedges

12 (6-inch) flour tortillas, warmed

As desired: sour cream, avocado, cilantro and lime wedges


Combine oil, vinegar,  lemon juice, oregano, cumin and garlic salt in a medium bowl. Pierce steak evenly with a fork. Place steak in a resealable plastic bag; place onion and pepper in a separate bag.

Pour 1 cup marinade over steak; close bag. Pour remaining marinade over vegetables; close bag.  Marinate both bags 8 hours or overnight in refrigerator.

Remove steak from bag; discard bag and remaining marinade. Grill or broil 7 to 10 minutes on each side or to desired doneness. Pour contents of vegetable bag into large skillet and stir-fry 5 minutes or until vegetables are tender crisp and liquid is evaporated.

Slice steak thinly across the grain; add to vegetables. Fill warm tortillas with beef mixture. Garnish with sour cream, avocado, cilantro and lime wedges, if desired.


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