Grilled Fajita Fiesta for Two

Allergens

Contains dairy (sour cream and cheese) and gluten (in tortillas).

Ingredients

• 1 lb flank steak 2 bell peppers (any color) 1 medium red onion 4 cloves garlic 1 lime Fresh cilantro Olive oil Salt and pepper 6 fajita
• sized tortillas Sour cream Pico de gallo Shredded cheese (Monterey Jack or Cheddar)

Instructions

1. Slice the flank steak into thin strips against the grain.
2. Finely chop garlic and zest lime.
3. Combine garlic, lime zest, juice of 1/2 lime, olive oil, salt, and pepper in a mixing bowl to create the marinade.
4. Add steak and bell peppers to the marinade, tossing to coat evenly. Marinate for 30 minutes or up to 8 hours.
5. Slice red onion into rings.
6. Preheat grill or griddle to medium high heat.
7. Grill steak and peppers until desired doneness, turning occasionally for even cooking. Add onions during the last few minutes of cooking.
8. Remove from heat, let rest for a minute, then thinly slice against the grain.
9. Warm tortillas on grill or in microwave.
10. Assemble fajitas with steak, peppers, onions, sour cream, pico de gallo, and cheese.

Chef’s Insight

Allow the steak and peppers to rest before slicing, which helps retain juices and flavor.

Notes

Pair this meal with a refreshing Mexican lager or a zesty margarita to complete the experience.