Copycat Legend’s Grilled Steak Fajitas

Allergens

Soy (if using soy-based marinade)

Ingredients

• 1 lb thinly sliced beef skirt steak
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium white onion, sliced
• 2 tbsp vegetable oil
• 4 large flour tortillas
• Salt and black pepper, to taste Spicy Mango Salsa:
• 1 ripe mango, diced
• 1/4 cup diced red onion
• 1 jalapeno, seeded and finely chopped
• Juice of one lime
• Salt, to taste

Instructions

1. In a large mixing bowl, marinate the sliced beef steak with salt and black pepper for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Remove steak from the marinade, discarding any excess liquid, and place on the grill. Cook until browned and slightly charred, approximately 3 minutes per side for medium rare. Transfer to a cutting board and let rest.
3. In a separate bowl, combine diced mango, red onion, jalapeno, lime juice, and salt. Mix well and set aside.
4. Remove steak from the board and thinly slice against the grain. Add cooked beef back to the original marinade bowl for added flavor, then discard any remaining marinade.
5. In a large skillet over medium high heat, add 1 tbsp of vegetable oil. Sauté sliced peppers and onion until tender crisp, about 3 minutes. Season with salt and black pepper to taste. Remove from pan and set aside.
6. In the same skillet, add another 1 tbsp of vegetable oil and warm flour tortillas for about 10 seconds on each side.
7. Assemble fajitas by layering sliced steak, sautéed peppers and onion, and spicy mango salsa onto warmed tortillas. Fold in half and serve immediately.

Chef’s Insight

A well-seasoned grill pan will give your steak that perfect charred flavor, even when cooking indoors.

Notes

For an extra spicy kick, add more jalapeno to the mango salsa.