August 12, 2021
You can make delicious fajitas using many different cuts of meat: beef flank steak, beef skirt steaks, chicken tenders. BUT we now offer pre-sliced beef fajita meat that is ready to make your skillet sizzle. Follow these steps to make tender, delicious fajitas without over cooking that amazing grassfed beef.
- 1 lb Ramstead Ranch Beef Fajita Meat
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Juice from 1 lemon or lime
- 3 cloves garlic, minced
- salt and pepper to taste
- Your choice frying oil
- Peppers and onions of your choosing. 2 bell peppers and 1 onion work well.
You’ll need the garnishes of your choice. Tortillas, avocados, cilantro and another lemon are standard for our family.
- In a bowl, place thawed fajita meat and add lemon/lime juice.
- In a separate bowl, combine chili powder, cumin, paprika, garlic, ~1 tsp salt and 1/2 tsp pepper. Add these seasonings to fajita meat and mix until coated.
- Gather 2 skillets. You are going to use 1 for veggies and 1 for meat.
- Add oil and preheat both skillets to high, almost to the smoke point.
- Begin frying veggies. I like to sear them to the point of getting a bit charred, then turn the heat down and cook to the tenderness you like.
- Add meat to the 2nd skillet about 5 minutes after you start the veggies. The fajita meat is sliced VERY thin, and it will cook quickly. To get just the right amount of sear on the outside but avoid over cooking, I lay each slice out in the skillet separately. Avoid the temptation to stir or fuss with the meat. Allow it to lay in place and sear for 2 min. Flip just once. Cook for 1 min. on second side for rare, 2 min for medium.
- If you feel the meat needs to cook more, add it to the veggies and keep heat on low. Remember, grassfed beef cooks quickly, so less is more.
- Enjoy! This is one of my favorite meals so I hope you love it.