Flaming Fireball Fajitas

Allergens

Nuts (pecans)

Ingredients

• 1 lb flank steak, thinly sliced
• 2 bell peppers, sliced
• 1 red onion, sliced
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1/4 cup brown sugar
• 1/2 cup pecans, roughly chopped
• 1/2 tsp cayenne pepper
• 1 tbsp oil, for cooking
• Flour tortillas, for serving
• Garnish: fresh cilantro, lime wedges, and sour cream

Instructions

1. In a small bowl, combine the chili powder, paprika, cumin, salt, pepper, brown sugar, and cayenne pepper. Set aside.
2. Season the sliced steak with half of the spice mixture and let it marinate for at least 30 minutes.
3. In a pan, toast the pecans over medium heat until fragrant and lightly toasted. Stir in the remaining spice mixture and continue to cook until the pecans are coated and slightly candied. Remove from heat and set aside.
4. Heat oil in a large skillet or grill pan over high heat. Add the marinated steak, bell peppers, and red onion. Cook for 3 4 minutes per side or until the steak is cooked to your desired doneness. Remove from heat and keep warm.
5. Serve the fajitas with flour tortillas, candied pecans, cilantro, lime wedges, and sour cream on the side.

Chef’s Insight

This dish captures the essence of street food - bold flavors, sizzling aromas, and an unforgettable experience that brings people together.

Notes

This recipe can be easily scaled up or down to accommodate the desired number of servings.