Fireball Fajita Platter

Allergens

Dairy (in sour cream)

Ingredients

• 1 lb flank steak
• 2 bell peppers (any color)
• 1 large onion
• 6 medium flour tortillas
• 1 cup sour cream
• 1 lime
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. In a small bowl, mix together chili powder, paprika, ground cumin, garlic powder, cayenne pepper, salt, and pepper. Rub the mixture onto both sides of the flank steak and let it marinate for at least 30 minutes.
2. Slice the bell peppers and onion into thin strips.
3. Preheat a grill or grill pan to medium high heat. Brush with olive oil, then add the marinated flank steak and cook for about 4 5 minutes per side, or until desired doneness is reached. Remove from the grill and let it rest for a few minutes before thinly slicing against the grain.
4. Grill the bell peppers and onions until tender with slight char marks.
5. In a small bowl, whisk together sour cream, juice of one lime, salt, and pepper to taste. Set aside.
6. Assemble the fajita platter by placing sliced steak, grilled peppers, and onions on a large serving dish or tray. Serve warm flour tortillas on the side. Top with tangy lime crema before rolling up in tortillas.

Chef’s Insight

The perfect blend of spices creates a fireball effect that will leave your guests craving more.

Notes

Feel free to add more spices or peppers to the mix for a fiery kick.