Firecracker Tex-Mex Fajita Skillet

Allergens

Gluten, Dairy

Ingredients

• 1 lb beef flank steak
• 2 bell peppers (red and yellow)
• 1 large white onion
• 4 cloves garlic
• 1 can black beans (15 oz)
• 1 cup corn kernels
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Flour or corn tortillas, for serving (optional)

Instructions

1. Slice the steak into thin strips against the grain and cut the bell peppers and onion into strips. Mince the garlic. Set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Add the sliced beef and cook until browned, stirring occasionally. Transfer to a plate and set aside.
3. In the same skillet, add another tablespoon of olive oil. Sauté the bell peppers and onion until charred and slightly softened, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
4. Add the cooked beef back into the skillet along with chili powder, cumin, paprika, salt, and black pepper. Cook for 2 3 minutes, allowing the flavors to meld.
5. Stir in the can of black beans and corn kernels. Reduce heat to low and simmer for 5 minutes, allowing the flavors to deepen.
6. Taste and adjust seasonings as needed. Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

Chef’s Insight

To get that sizzling effect when serving, place the cooked dish in a preheated, empty skillet to retain heat and create noise as it is presented to the table.

Notes

To up the heat, add a dash of your favorite hot sauce or a pinch of red pepper flakes to the mix.