Sizzling Tex-Mex Fiesta Cookout

Allergens

Dairy (in queso fundido), Wheat (in flour tortillas)

Ingredients

• 1. 2 lbs beef flank steak, thinly sliced 2. 3 large bell peppers (red, green, and yellow) 3. 1 medium onion, thinly sliced 4. 6 tablespoons fresh lime juice 5. 4 tablespoons vegetable oil 6. 2 teaspoons chili powder 7. 1 teaspoon smoked paprika 8. Salt and pepper to taste 9. 8 small flour tortillas 10. Cilantro
• lime rice, recipe follows 11. Queso fundido, recipe follows 12. Fresh cilantro leaves for garnish 13. Lime wedges for serving Cilantro
• Lime Rice: 14. 1 cup long
• grain white rice 15. 2 cups water or chicken broth 16. 1 tablespoon olive oil 17. 1 teaspoon salt 18. 1 teaspoon ground cumin 19. 1 lime, zested and juiced 20. 1/4 cup chopped fresh cilantro Queso Fundido: 21. 8 ounces Monterey Jack cheese, grated 22. 8 ounces cream cheese, softened 23. 1 teaspoon ground cumin 24. 1/2 teaspoon smoked paprika 25. 1/2 teaspoon salt

Instructions

1. Prepare the marinade by combining lime juice, chili powder, smoked paprika, salt, and pepper in a large bowl. Add sliced steak to the marinade and refrigerate for at least 30 minutes or up to overnight.
2. Preheat your grill or grill pan over medium high heat. In a separate pan, sear the onions and bell peppers until they are slightly softened. Remove from heat and set aside.
3. In a small saucepan over low heat, combine the ingredients for queso fundido, stirring occasionally until smooth and melted. Keep warm.
4. Grill marinated steak to desired doneness, about 2 3 minutes per side for medium rare. Remove from grill and let rest for 5 minutes before slicing against the grain.
5. Assemble fajitas with steak, seared onions and peppers, and a generous dollop of queso fundido. Wrap in tortillas and garnish with cilantro leaves and lime wedges.
6. Serve with cilantro lime rice on the side.

Chef’s Insight

The key to this recipe is marinating the steak long enough to imbue it with deep, smoky flavors that stand up to the heat of the grill.

Notes

Be sure to let the steak rest before slicing for a more tender fajita filling.