Copycat Firecracker Fajitas: A Tex-Mex Cookout Snack

Allergens

Soy (in Worcestershire sauce), gluten (in flour tortillas)

Ingredients

• 1 lb beef skirt steak
• 2 bell peppers (any color)
• 1 medium onion
• 8 small flour tortillas
• 2 tbsp vegetable oil For the Marinade:
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the marinade ingredients. Add beef skirt steak, bell peppers, and onion slices. Toss until evenly coated. Cover and refrigerate for 30 minutes to marinate.
2. Preheat an outdoor grill or grill pan over medium high heat. Remove the vegetables from the marinade and discard marinade. Grill vegetables until tender and slightly charred, about 5 minutes per side. Set aside.
3. In a separate pan or directly on the grill, cook the beef skirt steak for 4 6 minutes per side or until desired doneness. Remove from heat, cover with foil, and let rest for 5 minutes before thinly slicing against the grain.

Chef’s Insight

Don't skip the resting time for the steak; this allows it to retain its juiciness and makes for a better bite.

Notes

Adjust the spiciness to your preference by adding more chili powder or cayenne pepper.