Firecracker Fajita Dinner for Two

Allergens

Wheat (in tortillas), Dairy (cheese and sour cream)

Ingredients

• 1. 1 lb beef flank steak 2. 1 medium onion, thinly sliced 3. 1 bell pepper, thinly sliced (any color) 4. 4 fajita
• sized flour tortillas 5. 2 cups shredded cheese (Monterey Jack and Cheddar blend) 6. 1 avocado, sliced 7. Fresh cilantro leaves 8. Sour cream 9. Lime wedges 10. Fajita seasoning mix 11. Vegetable oil 12. Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag, combine the beef flank steak with fajita seasoning mix. Seal the bag and shake to evenly coat the steak. Refrigerate for 30 minutes to marinate.
2. Meanwhile, prepare the vegetables by thinly slicing the onion and bell pepper. Set aside.
3. Preheat your grill or grill pan over medium high heat. Remove the beef from the marinade, discarding any excess. Grill the steak to desired doneness, 4 6 minutes per side for medium rare. Let it rest for a few minutes before thinly slicing against the grain.
4. Assemble your fajitas: Place a layer of sliced beef on each tortilla, followed by onion and bell pepper slices. Top with shredded cheese, avocado slices, a dollop of sour cream, and fresh cilantro leaves. Finish with a squeeze of lime juice.
5. Fold the tortillas and serve immediately. Enjoy the sizzling flavors and aromas of your Firecracker Fajita Dinner!

Chef’s Insight

The secret to this dish is allowing the beef to marinate just long enough for the flavors to soak in without over-tenderizing the meat.

Notes

Customize your fajitas with additional toppings such as pickled onions or jalapeños for added flavor and heat.