Steak Fajitas

Last night’s steak fajitas were incredibly satisfying! The steaks were baked to perfection- tender and juicy on the inside with a nice, flavorful crust on the outside. I paired them with frozen red and yellow peppers and onions, which roasted beautifully in the oven, softening and caramelizing to bring out their natural sweetness. Then, I topped it all off with a generous sprinkle of Mexican cheese blend, which melted perfectly over the warm steak and veggies, adding a creamy, tangy richness. To finish it off, I added a dollop of sour cream for an extra creamy touch. The combination of the hearty, baked steak with the savory, sweet veggies created a deliciously balanced dish. Wrapped in warm white corn tortillas, each bite was full of rich, tender meat and the perfect touch of smoky, roasted peppers and onions. A simple, comforting meal, that REALLY hit the spot!

Serving Size: 4 fajitas
Prep Time: 10-15 minutes
Cook Time: 15-22 minutes

Ingredients:

• 4x 6oz. beef tenderloin steaks (thawed)
• 12oz. frozen peppers and onions mix (or fresh if you prefer)
• 3tbsp olive oil (for steak and veggies)
• 1oz. packet of fajita seasoning (ensure it is gluten-free if needed)
• 1 lime (optional-for juice/flavor)
• Flour or corn tortillas (for serving)
• Optional toppings:
• Sour cream (ensure it’s dairy free if needed)
• Gaucamole and/or salsa
• Mexican blend shredded cheese (ensure it is dairy-free if needed)
• Sour cream (ensure it is dairy-free if needed)
• Cilantro

Recipe:

Preheat the oven: Set your oven to 400 degrees Fahrenheit. (200 degrees Celsius).

1. Prepare the steaks:

1. Pat the thawed beef tenderloin steaks dry with paper towels.
2. Rub each steak with about 1 tablespoon of olive oil.
3. Sprinkle half of the fajita seasoning packet evenly over both sides of the steaks. Press the seasoning into the steaks to help it adhere.

2. Prepare the veggies:

1. Spread the frozen peppers and onions evenly on a baking sheet.
2. Drizzle veggies with 1-2 tablespoons of olive oil.
3. Sprinkle the other half of the fajita seasoning packet over the veggies and toss and coat. This ensures that the veggies are nicely seasoned as they roast.

3. Bake the steaks and veggies:

1. Place the seasoned beef tenderloin steaks on the same baking sheet as the veggies, or use a seperate sheet if you want more space for the steaks to cook evenly.
2. Bake for 15-18 minutes for medium-rare doneness (internal temp of about 130 degrees Fahrenheit). For medium doneness, bake for 18-22 minutes (internal temperature of about 140 degrees Fahrenheit).
3. Stir the peppers and onions halfway through baking to ensure they cook evenly and get a bit of caramelization.

4. Rest the steaks:

1. Once the steaks are done, remove them from the oven and let them rest for 5-10 minutes. **This step is important for tender/juicy steaks.

5. Assemble the fajitas:

1. Slice the rested beef tenderloin steaks thinly, cutting against the grain.
2. Warm your tortillas in the oven or on the skillet.
3. Serve the the sliced steak and roasted peppers and onions on the tortillas.
4. Squeeze fresh lime juice over the fajitas, and add any additional toppings if desired.

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Tip

• For a gluten-free option, ensure the tortillas are corn tortillas.
• For a dairy-free option, use plant-based cheese and sour cream alternatives.
• Customize the toppings to suit your taste or dietary needs.

Enjoy your hearty and customizable tostadas! 🌮