Tri-Tip Fajitas Skillet Recipe

Tender, nutritious, and bursting with flavor, this recipe showcases the best qualities of prime beef. Here we utilizes the sous vide technique, which involves cooking vacuum-sealed food in a precisely controlled water bath. Originating from French cuisine, “sous vide” means “under vacuum” and has long been a staple in gourmet restaurants. Now, it's making its way into home kitchens, offering unparalleled precision and taste.

Tri-tip Fajitas in a Skillet
Ingredients
  • 1 Tri-Tip Roast
  • 1/2 c Whole Milk
  • 2 Bell Peppers, sliced lengthwise
  • 1 Med Onion sliced
  • Garlic Pepper Seasoning
  • 1 Packet of your favorite taco seasoning
  • Butter
Instructions:

  1. Soak the roast for 24 hours in approximately 1/2 cup of milk. this will help tenderize the beef and keep it from drying out.

  2. After you’ve soaked the roast, remove from fridge, pat dry with a paper towel and season it using your favorite taco seasoning. Sprinkle the seasoning on the roast and make sure it’s spread thoroughly.

  3. Heat a cast iron skillet to medium high heat and melt 1 tbsp butter. Sear both sides of the roast 30 – 60 seconds for each side.

  4. Seal the roast in a vaccuum pouch with a tsp of melted butter or olive oil. NOTE: If you don’t have a vaccuum sealer, use a food grade ziplock freezer style 1 gallon bag. Seal the bag except for about an inch remaining open. Carefully lower the bag with roast into the water, holding it above water level. As the bag is lowered into the water, the air will be forced out of the bag. Finish sealing the bag just before it’s submerged completely below water.

  5. Set Sous Vide for 2 hours at 135°f and allow the roast to cook evenly in the water bath.

  6. Remove bagged roast from the water bath and plastic bag. Slice the roast thinly perpendicular to the grain.

  7. Cut up your bell peppers and onions, sauté them in your desired oil or fat. Season your veggies.

  8. Now, add the sliced roast along with the veggies, sprinkle the packet of taco seasoning over everything in the skillet and continue to saute for a 60 – 90 seconds.

  9. Serve & Enjoy!

Recipe Author: Ethan Torgersen