Fiesta Fajita Skillet: Tex-Mex Sizzling Showstopper

Allergens

Soy (from fajita seasoning mix), Gluten (potential cross-contamination from seasoning mix)

Ingredients

• 1 lb beef skirt steak, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 packet fajita seasoning mix
• 1/2 cup beef broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Heat the olive oil in a large, deep skillet over medium high heat.
2. Add the sliced steak and cook until browned on all sides. Season with salt and pepper, then remove from skillet and set aside.
3. In the same skillet, add the bell peppers, onion, and mushrooms. Cook until they start to soften, about 5 minutes. Add garlic and cook for another minute.
4. Stir in the fajita seasoning mix and beef broth, then return the steak to the skillet. Bring to a boil, then reduce heat and simmer for 5 7 minutes or until the steak is cooked through.
5. Add black beans and cherry tomatoes, stirring to combine. Cook for an additional 2 3 minutes, allowing flavors to meld.
6. Garnish with fresh cilantro leaves and serve with lime wedges.

Chef’s Insight

Customize the heat level by adjusting the amount of fajita seasoning mix used.

Notes

Be sure to slice the steak and vegetables evenly for even cooking.