Southern Smoky Mountain Steak Fajitas

Allergens

None

Ingredients

• 1 lb flank steak, sliced into thin strips
• 2 bell peppers, sliced into thin strips
• 1 large onion, sliced into thin strips
• 4 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 8 fajita tortillas
• 1 cup shredded cheese (Monterey Jack or Cheddar)

Instructions

1. In a large bowl, combine flank steak strips with olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly. Let marinate for at least 30 minutes.
2. Heat a large skillet or grill pan over medium high heat. Add bell peppers and onions, cooking until softened and slightly charred. Remove from pan and set aside.
3. In the same skillet or grill pan, cook marinated steak strips until browned and cooked through. Combine with vegetables in a bowl, tossing to combine.
4. Warm tortillas in a separate pan or oven. Assemble fajitas by placing a portion of steak and vegetable mixture onto each tortilla, adding cheese on top.

Chef’s Insight

The smoky spices bring an extra layer of depth to traditional fajitas, taking them to the next level.

Notes

Adjust the spiciness to your preference by adding more or less cumin and paprika.