Copycat Firecracker Fajita Street Food

Allergens

Soy, Wheat (if using wheat-based tortillas)

Ingredients

• 2 lbs beef skirt steak, thinly sliced
• 4 bell peppers (red, green, yellow)
• 1 large onion
• 1/2 cup fresh cilantro, chopped
• 3 limes, juiced
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup tequila
• 1/4 cup vegetable oil
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together lime juice, Worcestershire sauce, soy sauce, tequila, vegetable oil, chili powder, cumin, paprika, garlic, salt, and pepper. Add the sliced steak and mix well to coat evenly. Cover and marinate for at least 2 hours in the refrigerator.
2. Slice bell peppers and onion into strips. Heat a grill or grill pan over high heat. Remove steak from marinade, letting excess liquid drip off. Grill steak until cooked to desired doneness, then set aside.
3. Add sliced peppers and onions to the hot grill, cooking until slightly charred and tender.
4. Slice the cooked steak against the grain into thin strips. Toss together with the grilled peppers and onions, along with chopped cilantro. Serve immediately in warm tortillas or over rice.

Chef’s Insight

The marinade is key to this dish - don't skimp on the tequila!

Notes

Feel free to adjust the heat level by adding more or less chili powder and cumin.