Lime Marinated Beef Fajitas with Seasoned Sour Cream - Ole!
This was my first time making Beef Fajitas, but it won't be my last. They were so yummy and I knew they were going to be a hit when the kids started swiping strips of the cooked beef every time I turned my back.
Sorry, I forgot to get a pic of the beef marinating. I used a cut of beef called Milanesa which is basically 1/8-inch thick slices of top round or sirloin.
Caramelize the onions and peppers while the beef marinades for 30 minutes. I used Vidalia onions and sweet bell peppers because they caramelize so nicely.
Because the beef is sliced so thin, it doesn't need to marinade for very long and it cooks very quickly. Only 1-2 minutes per side. You can cook the beef on your grill outside, or do it inside if you have a nifty stove top grill pan. When the meat is cooked, remove it from the heat and cut it across the grain into strips about 1/4-inch wide. Be sure to discard any leftover marinade.
Okay, we have everything ready to begin assembly - a plate of cooked beef, a plate of caramelized onions and peppers, some grated cheese, and a bowl of seasoned sour cream - time to get busy.
Place 2 tablespoons of seasoned sour cream down the center of a flour tortilla. I found a wonderful brand of whole wheat tortillas that I like, but regular flour tortillas would be fine.
Next we add strips of cooked beef.
Followed by lots of yummy caramelized onions and peppers.
And lastly a sprinkling of cheese (or if you're my hubby, add a lot of cheese). I used sharp cheddar, but I can think of several other cheeses that would work nicely - I think I'll try Pepper Jack next time. Mmmmm - my mouth is watering! I like to add a good amount of fresh cilantro and a generous squeeze of lime too (not shown).
Okay, now we're ready to fold this baby up and eat.
Three. How easy was that?!!
Lime Marinated Beef Fajitas with Seasoned Sour Cream
makes 8 Fajitas (before you begin, have the veggies cut, the marinade made, and the seasoned sour cream mixed together)
- 2 pounds Beef, Milanesa Cut (top round or sirloin sliced 1/8-inch thick)
- lime marinade (below)
- seasoned sour cream (below)
- 2 onions, sliced
- 2 bell peppers, sliced
- shredded cheese (cheddar, colby, etc)
- 8 flour tortillas, 8-inches in diameter
- salt and pepper to taste
- Fresh Cilantro, chopped (optional)
- Scallions, sliced (optional)
Lime Marinade (whisk together; reserve 2 tablespoons to make the seasoned sour cream)
- 1/4 cup fresh lime juice (2-3 limes)
- 1/4 cup canola oil
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
Seasoned Sour Cream (whisk together; reserve until you're ready to assemble the fajitas)
- 1 cup sour cream
- 2 tablespoons reserved lime marinade
- Place the thinly sliced beef into a gallon size zip-top bag.
- Whisk the marinade ingredients together and pour over beef (don't forget to reserve 2 tablespoons to make the seasoned sour cream); seal bag closed and massage the marinade into the beef. Marinade for 30 minutes, turning the bag once or twice.
- Meanwhile, caramelize the onions and peppers in a couple of tablespoons of canola oil and a little salt and pepper over low to medium heat; stirring frequently. This process will take about 30-40 minutes.
- Remove the beef from the marinade; sprinkle very lightly with salt and pepper.
- Grill for about 2 minutes per side - this can be done on an outside grill, or in a grill pan on the stove top.
- Slice beef, across the grain, into 1/4-inch strips.
- Assemble the fajitas by placing 2 tablespoons of seasoned sour cream down the center of a tortilla; top with 1/8 the beef strips and 1/8 the caramelized onions and peppers. Top with cheese, and optional cilantro and/or scallions; roll and eat.