We had beef fajitas for dinner yesterday. And it was the first time I liked my own seasoning better than Old el Paso. 🙂 Will definitely try this again, but I think chicken fajitas are even better, although I love beef.

I was inspired by a The Pioneer Womans recipe but I did not really follow it, but it turned out great anyway! We served it with cheesy nachos (Monterey Jack melts perfectly), guacemole (of course), salsa, sour cream, grated cheese and vegetables. Delicious!

Beef fajitas, serves 3-4

300 g rumpsteak

Marinade:

2 limes, the juice

2 tbsp olive oil

1 clove garlic, cut in half

1-2 tbsp chipotle paste

salt and black pepper

1 onion, sliced

1 red pepper, sliced

Mix the ingredients for the marinade the day before. Pour into a zip lock bag, cut the fa off the meat and put it in the bag too. Leave in the fridge for 24 hrs.

Fry the meat on high heat in a little olive oil, about 3-4 minutes each side. Place on a chopping board and leave to rest. Fry the onion and pepper in the same pan until soft, maybe adding a bit more chipotle if you wish. Slice the meat and put it back in the pan. Serve immediately with soft tortillas, vegetables, grated cheese, sour cream, salsa and guacemole. And nachos.