Beef Tenderloin Fajitas
Carne asada meets fajitas in this delicious premium steak dish. Strips of marinated beef tenderloin that have been grilled to perfection mingle with caramelized onions, sautéed peppers and zucchini. Tuck the tender beef into tortillas, top with Chef Ivy's chunky homemade salsa verde, and dive in.
Nutritional facts
Protein
45g
Carbs
47g
Calories
750kcal
Fat
44g
Ingredients
Tenderloin Steak, Onion, Flour Tortilla, Canola and Olive Oil Blend, Yellow Bell Pepper, Red Bell Pepper, Tomatillo, Poblano Peppers , Lime, Zucchini, Browning and seasoning sauce, Cilantro, Garlic, Lime Juice, Kosher Salt, Jalapeno Peppers, Crushed Red Pepper, Cumin
Contains wheat, soybeans, sulphur dioxide and sulphites.
Reviews
3.7
Based on 24 reviews
Cynthia · 03/11/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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