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Tri-Tip Fajitas Skillet Recipe

Tri Tip Fajita Skillet

Recipe Author: Ethan Torgersen

June 2019 Featured Chef, Ethan Torgersen, shares this amazing grass-fed beef tri-tip recipe.

Tender, nutritious, and flavorful. Three very important qualities that make this a good recipe.

This recipe makes use of a cooking technique called sous vide where precise temperature control is used to cook vacuum sealed food in a water bath. Sous vide means “under vacuum” in French. The process has been used in professional gourmet restaurants for years but it’s now becoming quite popular in home kitchens everywhere.

USWM Shopping List: Tri-Tip Beef Roast, Organic Primal Palate Taco Seasoning

Tri Tip Fajita Skillet

PHOTO CREDIT: Tri-Tip Fajitas Skillet by Ethan Torgersen | Fit_and_Ketoned


Instructions For Tri-Tip Fajitas Skillet

  1. Soak the roast for 24 hours in approximately 1/2 cup of milk. this will help tenderize the meat 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 seasoning. I prefer @realsaltbbq Garlic Pepper. 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. I used seasoned salt from @realsaltbbq.
  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!

NOTE: If you don’t have a sous vide, you can grill the roast or bake it instead.

ethan torgersen

Meet The Chef

Ethan Torgersen is an avid outdoor cook and real food enthusiast. To combat IBS and stomach issues, Ethan has embraced a low carb diet and healthy lifestyle focused on eating nutrient dense foods and exercise. Check out Ethan’s latest cooking adventures HERE.