“Festival Firecracker Steak Fajitas”

Allergens

Wheat (from flour tortillas), Dairy (optional sour cream)

Ingredients

• 1. 2 lbs beef flank steak, thinly sliced against the grain 2. 1 medium onion, thinly sliced 3. 1 large green bell pepper, thinly sliced 4. 1 large red bell pepper, thinly sliced 5. 4 tbsp olive oil 6. 1 lime, juiced 7. 2 cloves garlic, minced 8. 1 tsp paprika 9. 1 tsp ground cumin 10. 1/2 tsp chili powder 11. Salt and pepper, to taste 12. 8
• inch flour tortillas, warmed 13. Optional toppings: avocado, sour cream, cheese, cilantro

Instructions

1. In a large bowl, combine steak, onion, and bell peppers. Add olive oil, lime juice, minced garlic, paprika, cumin, chili powder, salt, and pepper. Toss well to coat the ingredients evenly. Let marinate for 30 minutes.
2. Preheat a large grill or grill pan over medium high heat. Skewer the marinated steak and vegetables, leaving space between each piece. Cook for 4 5 minutes per side until cooked through and slightly charred. Remove from heat and let rest for a few minutes.
3. Slice the skewered meat and vegetables into thin strips. Serve immediately with warmed flour tortillas and optional toppings, creating your own firecracker steak fajita experience.

Chef’s Insight

The secret to these Festival Firecracker Steak Fajitas is the marinade - it infuses the meat with deep, smoky flavors while tenderizing it perfectly for a delicious bite every time.

Notes

For an extra burst of flavor, try adding a dash of hot sauce or a squeeze of sriracha to the marinade.