February 9, 2026
Another one of our favorites that is super, super simple! We found a good fajita marinade a long time ago and that’s all the beef needs.
This is it, the entire “prep” for the beef in the fajitas is to marinade the beef in Claude’s Fajita Marinade for a couple of hours.
The veggies we use are Bell Pepper, Pasilla Chile and Onion. The Pasilla at 1,000 - 2,500 Scoville units are just right.
Here’s the 2nd batch of skirt steak. The veggies will go in near the end of the sauté.
Livingstone really likes the beef! Sometimes he doesn’t like strong marinades and sauces, sometimes he does.
We finally had to get a new scale. America’s Test Kitchen ( they started out as just Cook’s Illustrated) rated the Oxo Good Grips scale as their favorite.
We’ve got one pound 6.6 ounces or 22 ounces left after two rounds of fajitas. We make a lot of beef so we can use up the whole bottle of Claude’s.
We’ll freeze 3 more rounds. It’s amazing how these peasant style meals really stretch out the beef. There’s more tortilla and vegetables than there is beef in these meals