Festival Classic Lunch: Grilled BBQ Steak Fajitas

Allergens

Wheat (gluten), Dairy (lactose)

Ingredients

• 2 lbs thinly sliced steak (flank or skirt) 1/2 cup BBQ sauce 4 tablespoons fresh lime juice 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon ground cumin Salt and pepper, to taste 8 large flour tortillas 2 cups shredded cheese (monterey jack or cheddar) 2 cups sliced bell peppers 1 cup fresh cilantro leaves 1 avocado, diced 1 cup sour cream

Instructions

1. In a large bowl, combine the steak, BBQ sauce, lime juice, chili powder, paprika, ground cumin, salt, and pepper. Mix well and let marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your grill to medium high heat, about 400°F (200°C). Grill the marinated steak until cooked to your desired level of doneness, around 3 4 minutes per side for medium. Remove from the grill and let rest for a few minutes before slicing into strips.
3. Warm the tortillas on the grill or in the oven for about 20 seconds each side. Assemble the fajitas by placing a generous portion of steak, cheese, bell peppers, cilantro, avocado, and a dollop of sour cream onto each tortilla.
4. Serve immediately with lime wedges on the side for an extra burst of zesty flavor.

Chef’s Insight

To add an extra layer of smokiness, marinate the steak overnight and use a wood-fire grill if possible.

Notes

Use high-quality steak and fresh ingredients for the best flavor profile. Don't be afraid to adjust seasonings to your taste preference.