Firecracker Fajita Feast

Allergens

Wheat (from flour tortillas), Soy (if using soy-based products)

Ingredients

• 2 lbs beef skirt steak
• 1 white onion, thinly sliced
• 2 bell peppers, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Flour tortillas, for serving
• Sliced avocado, for garnish
• Lime wedges, for serving
• Fresh cilantro leaves, for garnish

Instructions

1. In a large resealable plastic bag or shallow dish, combine chili powder, paprika, ground cumin, ground coriander, black pepper, salt, and cayenne pepper (if using). Add the beef skirt steak, onion, bell peppers, and minced garlic. Seal the bag or cover the dish and shake or toss to evenly coat the meat and vegetables in the spice mixture. Let it marinate for at least 30 minutes, up to overnight.
2. Preheat an outdoor grill or a grill pan on the stovetop to medium high heat. Remove the beef and vegetables from the marinade, letting any excess liquid drip off. Reserve the marinade for later use.
3. Oil the grill grates or pan with olive oil. Grill the beef and vegetables until cooked to desired doneness, about 4 minutes per side for medium rare. Remove from heat and let it rest for a few minutes. Slice the steak against the grain into thin strips.
4. In a small saucepan over medium heat, add the reserved marinade and cook until slightly reduced and thickened, about 5 minutes.

Chef’s Insight

Use a meat tenderizer to pound the steak slightly for even cooking and better absorption of flavors.

Notes

Serve with a side salad for a complete meal.