Firecracker Fajita Fiesta

Allergens

Gluten, Soy (check tortilla ingredients)

Ingredients

• 2 pounds beef flank steak, thinly sliced
• 1 medium white onion, thinly sliced
• 3 bell peppers (red, green, and yellow), thinly sliced
• 8 ounces button mushrooms, halved
• 1 cup fresh cilantro leaves, chopped
• 4 limes, juiced
• 1/2 cup olive oil
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 12 flour tortillas, warmed

Instructions

1. In a large bowl, combine the sliced steak, onion, bell peppers, and mushrooms.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to taste. Pour the marinade over the steak mixture and toss well to combine. Let marinate for 30 minutes.
3. Preheat your grill or grill pan to medium high heat. Grill the steak, onions, peppers, and mushrooms until tender and slightly charred, about 5 7 minutes per side for the steak and 3 4 minutes for the vegetables. Remove from heat and let rest for a few minutes.
4. Slice the grilled steak against the grain and return it to the bowl with the vegetables. Toss with chopped cilantro, and serve with warmed flour tortillas.

Chef’s Insight

The secret to this dish is allowing the marinade to penetrate the meat, making it incredibly tender and flavorful. Don't skip the resting time!

Notes

Feel free to add other vegetables or spices to suit your taste preferences.