Firecracker Fajita Street Tacos

Allergens

Wheat (from corn tortillas), Dairy (optional, for toppings)

Ingredients

• 1 lb beef flank steak 2 tbsp vegetable oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 onion, thinly sliced 8 corn tortillas For Marinade: 1/4 cup fresh lime juice 1/4 cup vegetable oil 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder

Instructions

1. In a large resealable plastic bag, combine marinade ingredients. Add beef and turn to coat. Refrigerate for at least 30 minutes or up to overnight.
2. Preheat grill or grill pan to medium high heat. Remove steak from marinade and shake off excess. Grill to desired doneness, about 4 6 minutes per side for medium. Let rest for 5 minutes before slicing.
3. In a large skillet over medium heat, cook peppers and onions in oil until tender, about 5 minutes.

Chef’s Insight

The marinade is key to a flavorful dish; don't skimp on the resting time for the steak.

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the marinade.