Grilled Southwestern Steak Fajitas with Chipotle Crema

Allergens

Dairy, Wheat

Ingredients

• 2 pounds beef flank steak, thinly sliced
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 large white onion, sliced
• 8 large flour tortillas
• 2 tablespoons vegetable oil
• Salt and pepper to taste For Chipotle Crema:
• 1 cup sour cream
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 garlic clove, minced
• Juice of 1 lime
• Salt to taste

Instructions

1. Marinate the sliced steak with salt and pepper for at least 30 minutes or up to overnight.
2. In a blender, combine sour cream, finely chopped chipotle pepper in adobo sauce, minced garlic, lime juice, and salt. Blend until smooth and set aside.
3. Preheat a grill or grill pan over medium high heat.
4. Add the marinated steak to the grill, cooking for 2 3 minutes per side or until desired doneness is reached. Remove from grill and let rest for a few minutes before slicing.
5. Grill the bell peppers and onions until tender, then add them to the sliced steak.
6. Heat the tortillas on the grill for 30 seconds per side or until lightly charred.
7. Assemble the fajitas by placing a portion of steak, bell peppers, and onions onto each tortilla. Top with a generous dollop of chipotle crema and serve immediately.

Chef’s Insight

The key to a great fajita is perfectly cooked steak with just the right amount of char, tender vegetables, and a tangy, smoky crema that brings everything together.

Notes

Feel free to add more heat by increasing the amount of chipotle pepper in adobo sauce.