Smoky Tri-Tip Fajitas with Poblano Crema

Allergens

Dairy (Sour Cream)

Ingredients

• 2 lbs tri
• tip steak 1/4 cup olive oil 2 tbsp chili powder 1 tbsp paprika 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne pepper (optional) Salt and black pepper, to taste 8 small flour tortillas 2 poblano peppers 1/2 cup sour cream 1/4 cup fresh cilantro, chopped 1 lime, juiced 1 tsp sugar

Instructions

1. In a medium bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture onto the tri tip steak and marinate for at least 2 hours or overnight.
2. Preheat the grill to medium high heat. Grill the tri tip until desired doneness is reached, about 5 7 minutes per side for medium rare. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the steak is resting, char the poblano peppers directly on the grill and place them in a bowl covered with plastic wrap to steam. Once cooled, remove the skin, seeds, and stem, then chop them.
4. In a blender, combine chopped poblano peppers, sour cream, lime juice, sugar, salt, and pepper to taste. Blend until smooth, and set aside.
5. Heat tortillas on the grill for 20 30 seconds on each side or use a tortilla warmer.
6. Assemble fajitas by placing sliced tri tip on the tortillas, topping with poblano crema, and garnishing with fresh cilantro.

Chef’s Insight

Experiment with different peppers to change the heat level of the crema.

Notes

Adjust the spice level to your preference.