Carnival Street Grilled Steak Fajitas

Allergens

Dairy (cheese), Gluten (tortillas)

Ingredients

• 1. 12 oz skirt steak 2. 1 large onion, thinly sliced 3. 2 bell peppers, thinly sliced 4. 2 tbsp olive oil 5. 1 lime, juiced 6. 2 cloves garlic, minced 7. 1 tsp ground cumin 8. 1 tsp smoked paprika 9. Salt and pepper, to taste 10. 8 fajita
• sized flour tortillas 11. 2 cups shredded Monterey Jack cheese 12. Sour cream, for serving 13. Fresh cilantro leaves, for garnish 14. Lime wedges, for serving

Instructions

1. In a medium bowl, whisk together lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper.
2. Add skirt steak to the marinade and let it rest in the refrigerator for at least 30 minutes or up to overnight.
3. Preheat a grill or grill pan over medium high heat. Brush with olive oil to prevent sticking.
4. Grill onions and bell peppers until tender, seasoned with salt and pepper remove from the grill and set aside.
5. Add marinated steak to the hot grill and cook for 3 4 minutes per side or to desired doneness. Let it rest for 5 minutes before slicing against the grain.
6. Assemble fajitas by placing a portion of cooked steak, grilled onions, and bell peppers onto each tortilla, topping with cheese, sour cream, cilantro leaves, and lime wedges.

Chef’s Insight

To mimic the carnival atmosphere, serve these fajitas alongside a pitcher of homemade margarita and enjoy with friends and family.

Notes

For added heat, add a pinch of cayenne pepper to the marinade.