Fiery Tex-Mex Steak Fajitas

Allergens

Wheat (in flour tortillas)

Ingredients

• 1. 1 lb beef skirt steak, sliced into thin strips 2. 2 bell peppers (green and red), thinly sliced 3. 1 medium onion, thinly sliced 4. 3 tbsp Tex
• Mex seasoning mix 5. 2 tbsp vegetable oil 6. 8 large flour tortillas, warmed 7. Optional toppings: sour cream, guacamole, salsa, shredded cheese, and fresh cilantro

Instructions

1. In a large bowl, combine the sliced steak, bell peppers, onion, and Tex Mex seasoning mix. Toss until the ingredients are well coated in spices.
2. Heat 1 tbsp of vegetable oil in a large skillet over high heat. Add half of the steak mixture and cook for 4 5 minutes or until desired doneness is reached, stirring occasionally. Remove from pan and set aside. Repeat with remaining oil and steak mixture.
3. Warm tortillas in a clean skillet or on a grill for about 10 seconds per side.
4. Assemble fajitas by placing steak strips, bell peppers, and onions onto the warm tortillas. Top with your choice of sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.
5. Serve immediately while hot.

Chef’s Insight

The secret to perfectly cooked fajita steak is to cut against the grain for tenderness and to cook over high heat for that signature sizzle.

Notes

Customize the spice level by adjusting the amount of Tex-Mex seasoning mix used.