Beef Fajitas with a Creamy Avocado Sauce

When planning of my menu for the week, I try to think of things we haven't had in a long time and rotate what I make.  One thing that popped into my mind was fajitas!  We did have a lot of chicken in the freezer, but we have red meat so rarely that it sounded like the best bet.  For this recipe, I used tenderloin steaks which made the fajitas just fall apart and so flavorful!  I will make this recipe again in a heartbeat.  The creamy avocado sauce was PERFECT.  It was easy, fresh with the flavor of the cucumber and lime juice and had a good kick from the cumin.  I would use this sauce for nachos, tacos or fajitas....or just to dunk some tortilla chips in!

Beef Fajitas
Recipe courtesy of Relish!
  • 3 tablespoons olive oil
  • 1 teaspoon garlic, minced 
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried oregano
  • coarse salt and freshly ground pepper, to taste
  • 1/4 pounds tenderloin steak, cut into cubes
  • 1 avocado , seeded, peeled and coarsely chopped 
  • 1/2 English cucumber , coarsely chopped 
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cumin
  • 1 white onion , thinly sliced
  • 2 red bell peppers, seeded, cored and thinly sliced
  • In large bowl combine oil, garlic and onion, oregano, pepper, and salt; set aside.
  • Add meat to oil mixture; toss to coat evenly.
  • Let stand at room temperature for 30 minutes. 
  • Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, water, salt, and cumin.
  • Cover and process until nearly smooth, stopping to scrape sides as necessary.
  • Transfer to serving bowl and refrigerate until ready to serve.
  • Heat large pan to medium heat.
  • Remove the meat from the marinade.
  • Cook meat for 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly.
  • Place the onion and peppers into another pan on medium high heat, adding oil and salt and pepper. 
  • Cook the onion and peppers until tender.
  • Serve with the avocado sauce, grilled vegetables and toppings of your choice.  We used shredded cheese, cilantro and sour cream. 

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