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Tender Shaved Beef Fajitas marries juicy paper-thin sheets of freshly sliced beef with rainbow-colored sweet peppers, golden caramelized onions, and fresh avocado; it’s restaurant-level ‘fresh Mexican’ cuisine at home.
An easy meal for when you do not have much time to “think dinner” is these shaved beef fajitas. They are about the most leisurely meal in my repertoire. This single-skillet meal is easy because it can be prepared stove-side or on your outdoor grill.
Tender Shaved Beef Fajitas are an easy meal any night of the week. Fajitas are a great way to encourage your kid to “wrap their food (sneaky vegetables!) up in a blanket.”
Using shaved beef makes them especially easy. Have you never worked with shaved beef? It comes in paper-thin sheets and is cooked in mere minutes! You can find shaved beef in the butcher case of your local grocer. I have purchased it before at Trader Joe’s and Aldi, in addition to my local independent butcher.
There is no 2 to 3-hour marinade time to deal with, and there is no shortage of flavor because the meat cooks in minutes in the fond in the skillet. So, if you are looking for a new fajitas recipe that your whole family will find 100% customizable for their taste, look no further than the Tender Shaved Beef Fajitas method I’m sharing today!
I love autumn. It is the best feeling when the seasons change from zillion-degree Charleston heat to ‘sleeping with the window open’ temperatures.
The air is crisp, and my favorite cooking tool sits just beyond the French doors on the back deck—time to get grilling.
And what more straightforward low-stress dish to consider than Tender Shaved Beef Fajitas? You’re going to adopt this method; you wait and see.
These Tender Shaved Beef Fajitas are juicy, warm, and plenty flavorful. My preparation method is way healthier than how these are cooked at your favorite Mexican restaurant with little saturated fat.
Tender Shaved Beef Fajitas are one of my new favorite dinners. They’re great for cooler-temperature family grilling. Short on time, but still want to eat healthy? Yup. Fajitas.
Fajitas are an authentic Tex-Mex dish initially prepared with a marinated skirt steak or flank steak. Chicken and other cuts of beef are also commonly used. For the longest time, I prepared steak fajitas by marinating my beef. This was according to a steak fajitas recipe I had followed for years.
Today, I am using a new product (new for me) that I recently discovered. I have been using it quite a lot. Shaved beef or shaved steak. No, not deli roast beef, but raw, shaved, fresh meat. These virtual sheets of beef are so thin they cook in under a minute. And because they cook so quickly, there is no drying out. No slicing. No guessing if it is cooked through or not. And because I am opening my eyes to the convenience of shaved beef steak recipes, I can honestly tell you that I love shaved steak.
Tender Shaved Beef Fajitas are incredibly versatile when you consider that they can be served as a taco with tortillas, as an entree with yellow rice and seasoned black beans, or as a low-carb lunch atop a crisp green salad.
Now, fajitas may look intimidating. But if you study my photos hard, you will see we are talking vegetables, beef, crumbled Cotija cheese, and a few wedges of lime for brightness. Whatever else you like, you can serve alongside. I am a guacamole fan, but my family not so much.
Rather than the guacamole, I slice one avocado thin. I offer it alongside fresh sour cream, sliced tomatoes, a lettuce salad dressed with Crema, good old yellow rice, and zesty warmed black beans.
My Mom loves the flour tortillas. I prefer to quarter them and flash fry them in olive oil for a quasi-homemade tortilla “chip.” There is no wrong way; this is healthy, super quick, and all done in one skillet.
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Tender Shaved Beef Fajitas
- large cast iron skillet
- 1 pound beef shaved; sold pre-packaged in 1lb trays or ask your butcher to shave 1lb of quality steak for you
- 1 large onion cut in half, then sliced
- 1 red bell pepper sliced into long strips
- 1 yellow bell pepper sliced into long strips
- 1 orange bell pepper sliced into long strips
- 2 ½ tablespoons Canola oil
- 2 tablespoons Cotija cheese
- 2 tablespoons cilantro fresh, leaves torn
- 1 lime cut into wedges
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cloves garlic finely minced
- salt to taste
- pepper to taste
- Prepare a large sheet of aluminum foil by spraying it lightly with cooking oil on one side.
- In a small bowl, combine chili powder, cumin, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Preheat grill to medium high heat.
- Beginning with 2 teaspoons of the Canola oil, add the onions and garlic to cast iron skillet over grill. Sprinkle with 1 teaspoon of the chili cumin mixture. Cook, moving often, over medium-high heat allowing skins to char, about 2-3 minutes. Move the peppers to one side of the skillet.
- Add the peppers. Sprinkle with 1 teaspoon of the chili cumin mixture. Cook, moving often, over medium-high heat allowing peppers to char, about 2-3 minutes. Remove skillet from heat and transfer vegetables to prepared foil and set on cool side of the grill. Do not wrap.
- Reduce grill heat to medium. Add the remaining Canola oil to the skillet. Working in batches, peel single sheets of the raw beef from the packaging and add as flat layers into the skillet. Sprinkle with 1 teaspoon of the chili cumin mixture. As the first layer cooks, and there is barely any pink remaining, flip the layer and move it to the sides of the pan. Repeat with additional sheets of beef and the chili cumin mixture until there is none.
- At this time, move the foil back over to the hot side of the grill and briefly heat the vegetables so they are hot.
if using fajita skillets to serve in, transfer the meat and the vegetables now, otherwise…
- …move the meat to one corner of the skillet used to prepare everything, and using tongs, transfer the peppers to another corner, and then the onions to another. Cut heat.
- Sprinkle fresh torn cilantro leaves and crumbled Cotija cheese over the fajita mixture. Squeeze several lime wedges over all. Serve the fajitas hot with the remaining lime wedges, sliced avocado, sour cream, chopped tomatoes, and warmed tortillas.
- If wrapping your fajitas in tortillas does not excite you, try cutting several tortillas into quarters and frying in hot oil on the stove top 2 minutes per side. Remove to paper toweling, sprinkle with flakey sea salt, and serve at room temperature with fajitas as a crispy tortilla "chip." Watch out because these are addictive!
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.