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Sous Vide Steak Fajitas

Barbara
Turn a tough, inexpensive cut of beef into tender, succulent, flavorfully beefy strips using a sous vide. These hearty, beef packed fajitas are amazingly tender and delicious!
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 servings

Equipment

  • Sous Vide
  • Freezer ziplock bag
  • Cast iron pan

Ingredients
  

  • 2 lb London Broil roast
  • 2 tbsp Fajita seasoning
  • 2 tbsps vegetable oil
  • 2 green bell peppers, seeded and sliced
  • 1 large onion, sliced
  • 6-10 flour tortillas
  • 1 cup cheddar cheese, grated
  • 1 tomato, chopped
  • ¼ cup onion, diced
  • 1 small bunch cilantro, roughly chopped
  • ½ cup sour cream
  • salsa, optional

Instructions
 

  • Remove beef from package and rinse under cold water. Pat roast dry using paper towels.
  • Season both sides of roast liberally with fajita seasoning, rubbing it into the surface of the roast.
  • Place seasoned roast in a ziplock bag. Press out excess air and seal the bag.
  • Fill a large pot with water. Secure the sous vide to the side of the pot and set temperature to 129°.
  • When water comes up to temperature clip ziplock bag to the side of the pot making sure the roast is completely submerged in the water.
  • Cover the pot and cook roast for 6-7 hours.
  • Remove ziplock bag from the pot and remove roast from ziplock bag. Pat roast dry using a paper towel.
  • Place 1 tablsespoon vegetable oil in a cast iron skillet and heat over medium high heat.
  • When oil is hot place roast in the pan and cook until seared and browned, about 1-2 minutes.
  • Flip roast over and sear the other side, 1-2 minutes.
  • Remove roast from the pan and allow it to rest while you cook the onions and peppers.
  • Add another tablespoon of oil to the pan. Add the sliced onions to the skillet and cook until they start to soften, scraping up any browned bits in the bottom of the pan, about 3-4 minutes.
  • Add the sliced green bell peppers and cook until crisp tender, about 1 -2 minutes.
  • Add ⅓ cup water and cook until most of the water evaporates, stirring often.
  • While onions and peppers finish cooking, slice roast into thin strips cutting it against the grain.
  • Heat flour tortillas in a skillet or heavy bottom pan over medium heat or microwave them for 15-30 seconds until they are warm and soft.
  • Place a generous helping of the beef/onion/pepper mixture in a warmed tortilla.
  • Top with shreded cheese, chopped tomato, diced onion, chopped cilantro and a dollop of sour cream.
  • Serve with a side of salsa if desired.
Keyword Beef, Mexican favorite, Sous Vide