Sizzling Strip Steak Fajitas

Allergens

Soy, Wheat (in flour tortillas)

Ingredients

• 2 striploin steaks (8 oz each) 1 large onion, thinly sliced 2 bell peppers, thinly sliced 4 large flour tortillas 1 tbsp olive oil For the marinade: 3 tbsp soy sauce 1 tbsp lime juice 1 tbsp honey 1 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together soy sauce, lime juice, honey, garlic powder, onion powder, cumin, salt, and pepper. Set aside.
2. Place steaks in a shallow dish or resealable plastic bag and pour marinade over them. Massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat a grill or grill pan to medium high heat. Remove steaks from marinade and discard any remaining liquid.
4. Grill steaks for 5 6 minutes per side or until desired doneness is reached. Let rest for 5 minutes, then thinly slice against the grain.
5. In a large skillet, heat olive oil over medium heat. Add onion and bell peppers, cook until softened, about 4 5 minutes.
6. Add sliced steak to the skillet and cook for an additional 2 3 minutes, until heated through. Season with salt and pepper to taste.
7. Warm tortillas in a microwave or on a grill for 10 seconds. Assemble fajitas by placing a portion of steak mixture onto each tortilla and serve immediately.

Chef’s Insight

To create a truly memorable experience, serve these fajitas with a side of homemade guacamole and your favorite hot sauce.

Notes

For an extra smoky flavor, add a dash of liquid smoke to the marinade.