Fire-Roasted Garlic Steak Fajitas

Allergens

Gluten (in tortillas) Milk (in cheese)

Ingredients

• 1.5 lb flank steak 3 large garlic bulbs, fire
• roasted 1 large onion, thinly sliced 2 bell peppers, sliced 8 fajita
• sized flour tortillas 2 tbsp vegetable oil Salt and pepper, to taste 1 cup fresh cilantro leaves 2 cups shredded cheese (Monterey Jack or Cheddar) Sour cream for serving Lime wedges for serving

Instructions

1. Fire roast the garlic bulbs over an open flame or in a preheated oven at 400°F for 35 40 minutes, or until soft and golden. Allow to cool, then squeeze out the roasted garlic cloves.
2. Slice the steak into thin strips and season with salt and pepper.
3. In a large skillet, heat the vegetable oil over high heat. Add the steak strips and cook until browned on both sides, about 4 5 minutes. Remove from the pan and set aside.
4. In the same skillet, add the sliced onion and bell peppers. Cook for 3 4 minutes, or until slightly softened. Add the fire roasted garlic and stir to combine.
5. Return the steak strips to the skillet and cook for an additional 2 3 minutes, allowing the flavors to meld together.
6. Warm the flour tortillas in a separate pan or oven until pliable.
7. Assemble the fajitas by placing steak, onion, bell pepper, and roasted garlic mixture onto each tortilla. Top with shredded cheese, fresh cilantro leaves, sour cream, and lime wedges.
8. Fold the tortillas in half and serve immediately.

Chef’s Insight

Experiment with different cuts of meat for a unique twist on this classic dish.

Notes

Pair with a cold beer or margarita for an authentic Tex-Mex experience.