Festival Classic Lunch: Grilled Steak Fajitas with Smoky Salsa Verde

Allergens

Wheat, Gluten (in tortillas)

Ingredients

• 1. 2 lb flank steak 2. 3 bell peppers (red, yellow, and green) 3. 1 large onion 4. 8 fajita tortillas 5. 1 cup fresh cilantro leaves 6. 1 lime 7. Salt and pepper 8. Olive oil 9. Salsa Verde (store
• bought or homemade)

Instructions

1. Slice the flank steak against the grain into thin strips, season with salt and pepper, and set aside.
2. Cut bell peppers and onion into thin strips.
3. Heat a large skillet or grill pan over high heat. Drizzle olive oil and add the sliced steak, cooking for 2 3 minutes per side until desired doneness is reached. Transfer to a plate and cover with foil.
4. In the same skillet, add the bell peppers and onion strips. Cook for 5 minutes or until tender and slightly charred. Remove from heat and add to the steak.
5. Warm the tortillas on a griddle or in a dry skillet for about 30 seconds on each side.
6. Top the warmed tortillas with sliced steak, bell peppers, and onions. Add a dollop of smoky salsa verde, a few fresh cilantro leaves, and a squeeze of lime.
7. Serve immediately and enjoy the sizzling energy of the festival!

Chef’s Insight

Experiment with different proteins like chicken, shrimp, or tofu for a versatile and unique dish perfect for any festival gathering!

Notes

1. Be sure to slice the steak against the grain for a tender texture. 2. Feel free to customize your fajita toppings with your favorite additions like cheese, sour cream, or jalapenos!