Firecracker Tailgate Fajitas

Allergens

Dairy, Soy, Wheat

Ingredients

• 2 lbs beef flank steak
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 4 tbsp olive oil
• 1/2 cup Firecracker Fajita Marinade (see recipe below)
• 12 small flour tortillas, warmed
• Fresh cilantro leaves, chopped
• Lime wedges
• Sour cream
• Avocado slices
• Shredded cheese

Instructions

1. In a large resealable plastic bag, combine steak, Firecracker Fajita Marinade, and 4 tbsp olive oil. Massage the marinade into the beef and let it rest for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Remove steak from marinade, discarding any excess, and grill for 5 7 minutes per side, until desired doneness is reached. Allow the steak to rest for 10 minutes before thinly slicing against the grain.
3. In a large skillet or on the preheated grill, heat 2 tbsp of olive oil over medium high heat. Add bell peppers, onion, and mushrooms, cook until tender and slightly charred, about 5 7 minutes. Season with salt and pepper.
4. To assemble fajitas, add a layer of sliced beef, grilled vegetables, and desired toppings such as cilantro leaves, lime wedges, sour cream, avocado slices, and shredded cheese. Fold the tortillas in half and serve immediately.

Chef’s Insight

Don't be afraid to experiment with different marinades or toppings for a unique spin on this classic dish.

Notes

Be sure to let the steak rest before slicing for tender, juicy results.