“Sizzling Tex-Mex Cookout Dinner: Firecracker Fajita Feast”

Allergens

Milk (in cheese), Wheat (in tortillas)

Ingredients

• 1 lb beef skirt steak, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lime, juiced
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 8 small flour tortillas, warmed
• 1 avocado, sliced
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro leaves, for garnish
• Salsa and sour cream, for serving

Instructions

1. In a large bowl, marinate the sliced beef with lime juice, minced garlic, smoked paprika, ground cumin, ground coriander, chili powder, salt, and black pepper. Let it sit for 30 minutes to an hour.
2. Heat a cast iron grill pan or outdoor grill over high heat. Add the marinated beef and cook until seared and cooked to your desired level of doneness. Remove from heat and let it rest.
3. In the same grill pan, add olive oil and sauté sliced red and green bell peppers, yellow onion until they are charred and tender. Season with salt and black pepper.
4. Warm flour tortillas on the grill or in a dry skillet, just until softened.
5. Assemble the fajita feast: Place seared beef and sautéed vegetables on each warm tortilla, top with avocado slices, shredded Monterey Jack cheese, fresh cilantro leaves, salsa, and sour cream.

Chef’s Insight

The key to this dish lies in the marinade, so don't skip resting the beef before cooking.

Notes

For a spicier version, add diced jalapeños or serrano peppers to the marinade.