Beef Fajitas
- Nikki Glekas
- 1 day ago
- 2 min read
We love having Teriyaki Honey Beef Fajitas for dinner. I don't know what it is, but they always put everyone in a good mood. I think there's something inherently really fun about fajitas. Everyone can personalize them with toppings and the kids can make as many as they want to eat.
I love this recipe because I can prepare a lot of it in advance. I like to put the meat in a plastic bag with the marinade and pop it in the fridge while I'm at work. This way the flavor really soaks into the beef which makes the flavor absolutely incredible by dinnertime.
At home I like to serve this restaurant style. The kids love grabbing tongs and creating their own fajitas. I also have toppings like sour cream, shredded cheese, salsa, and avocado for them to add as well if they'd like. They are all very busy at school these days and are very hungry when they come home after a long day!
If there are any toppings leftover they store well in the fridge. Sometimes I'll even make a fresh bowl of rice and top it with the steak and peppers for a hearty lunch the next day. These beef fajitas are absolutely delicious for a weeknight meal. I hope your family loves them!
Teriyaki Honey Beef Fajitas
These are such a fun twist on regular fajitas. We love the sweet and spicy kick!
Ingredients (serves 4)
Beef & Marinade
1½ lb flank steak or skirt steak
⅓ cup teriyaki sauce
2 tbsp honey
2 tbsp soy sauce
1 tbsp lime juice (or rice vinegar)
2 cloves garlic, minced
1 tsp fresh ginger (or ½ tsp ground)
1 tbsp olive oil
Black pepper, to taste
Fajita Veggies
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 tbsp olive oil
For Serving
Warm flour or corn tortillas
Optional toppings: sour cream, avocado, cilantro, shredded cheese
Instructions
Whisk the teriyaki sauce, honey, soy sauce, lime juice, garlic, ginger, olive oil, and pepper. Place the beef in marinade and refrigerate it for 30 minutes to 4 hours.
Heat a cast-iron skillet or grill pan over high heat. Remove the beef from marinade and cook 3–4 minutes per side (medium-rare to medium). Let rest 5 minutes, then slice against the grain and set aside.
In the same pan, add olive oil and sauté peppers and onions 5–7 minutes until tender with a little char.
Toss the sliced beef with veggies. (Optional: splash a little reserved marinade into the pan and simmer 1 minute.)
Spoon into warm tortillas and add your favorite toppings.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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