1 lb Beef Fajita Meat or whole Flank Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
4 cloves Garlic, Minced
1 Tablespoon Cumin
1/2 Tablespoon Chili Powder
1 Tablespoon Ginger Powder
1/2 Tablespoon Turmeric Powder
1/2 teaspoon Red Pepper Flakes (Optional)
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Brown Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Grated Cheddar and/or Pepper Jack Cheese.
Prepare the Sous Vide water bath and preheat to 134F.
In a medium mixing bowl, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, ginger powder, turmeric powder, red pepper flakes, salt, pepper, and brown sugar until combined. Pour half of the marinade into a 1 gallon Ziplock or sous vide bag. In the bag, place the fajita meat or flank steak, seal the bag and massage to coat. In the bowl with the sauce, place all the veggies, turning to coat. Cover the bowl with plastic wrap and place in the fridge.
Place bag in water bath and cook for 2 to 2.5 hours.
20 minutes before the meat is done, prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Remove meat from water bath and drain. In the same skillet (or a grill pan if you have it) over high heat, drizzle some oil and sear the fajita meat or flank steak. This should only take a minute or two since the meat is already cooked. Remove and allow to rest on a cutting board.
If you used a flank steak, slice the meat right before serving.