Street-Side Surf & Turf Fajita Skillet

Allergens

Shellfish, gluten

Ingredients

• 12 oz steak (sirloin or flank) thinly sliced
• 1 lb large shrimp, peeled and deveined
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced (any color)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 6 large flour tortillas, warmed
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large cast iron skillet over medium high heat.
2. Season steak with salt and pepper, add to skillet and cook until browned, about 3 minutes per side. Remove from skillet and set aside.
3. Add shrimp to the same skillet, cooking until pink and opaque, about 2 3 minutes. Remove and set aside.
4. In the remaining juices in the skillet, add onion, bell pepper, and garlic. Cook until vegetables are tender, about 5 minutes.
5. Add chili powder, cumin, paprika, salt, and pepper to the skillet, stirring to combine.
6. Return steak and shrimp to the skillet, stirring gently to heat through.
7. Serve immediately with warmed tortillas, garnished with fresh cilantro and lime wedges.

Chef’s Insight

This dish pays homage to street food, but with an elevated twist using a cast iron skillet to enhance flavors and textures.

Notes

To enhance the sizzle and smoke effect, you can add a splash of white wine or broth to the skillet while cooking.