Grass-Fed Beef Fajitas with Peppers & Onions

Grass-Fed Beef Fajitas with Peppers & Onions

Juicy strips of marinated grass-fed beef seared to perfection with caramelized peppers and onions, served with warm corn tortillas or as a low-carb bowl.

Servings: 1–2

Prep Time: 15 minutes (plus 30 min marinade)
Cook Time: 10 minutes
Total Time: 25–40 minutes

Ingredients

For the Beef:

  • 6–8 oz grass-fed skirt, flank, or sirloin steak, thinly sliced against the grain

  • 1 tbsp avocado oil (or ghee/tallow)

  • 1 clove garlic, minced

  • 1 tbsp lime juice

  • ½ tsp smoked paprika

  • ½ tsp chili powder

  • ¼ tsp cumin

  • ¼ tsp sea salt

  • Cracked black pepper, to taste

For the Veggies:

  • ½ red bell pepper, sliced into strips

  • ½ yellow bell pepper, sliced

  • ½ small red or yellow onion, sliced

  • ½ tbsp avocado oil or ghee

  • Pinch of salt and chili flakes (optional)

For Serving:

  • Corn tortillas (or lettuce wraps for low carb)

  • ¼ avocado, sliced

  • Fresh cilantro, chopped

  • Lime wedges

  • Optional: crumbled feta, pickled jalapeños, or Greek yogurt for topping

Instructions

Step 1: Marinate the Beef

  1. In a bowl, combine lime juice, garlic, smoked paprika, chili powder, cumin, salt, pepper, and avocado oil.

  2. Add sliced beef and toss to coat.

  3. Let marinate for at least 30 minutes (or up to 2 hours in the fridge).

Step 2: Cook the Veggies

  1. Heat a large cast iron skillet over medium-high heat.

  2. Add ½ tbsp avocado oil or ghee.

  3. Add sliced peppers and onions; sauté until slightly charred and softened (5–6 minutes). Remove and set aside.

Step 3: Sear the Beef

  1. In the same skillet, add marinated beef in a single layer.

  2. Sear 1–2 minutes per side until browned and just cooked through (don’t overcook!).

  3. Return peppers and onions to the skillet, toss everything together for 30 seconds.

Step 4: Assemble & Serve

  • Warm corn tortillas in a dry skillet until pliable.

  • Fill each tortilla with beef and veggies.

  • Top with avocado, cilantro, and a squeeze of lime.

  • Optional: add feta, pickled onions, or a dollop of yogurt for extra flavor.

Nutrition Estimate (2 tacos with avocado):

  • Calories: ~550 kcal

  • Protein: ~40g

  • Fat: ~30g

  • Carbs: ~25g

Notes & Variations

  • Swap beef for lamb strips, shrimp, or chicken thighs

  • For extra spice, add fresh Serrano slices or a drizzle of fermented hot sauce

  • Serve over organic rice or farro for a fajita bowl

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