Flame-Kissed Tex-Mex Cookout Dinner

Allergens

Wheat, Dairy

Ingredients

• 2 lbs skirt steak
• 1 cup homemade fajita seasoning
• 3 large bell peppers, sliced into strips
• 2 large onions, thinly sliced
• 1 lb button mushrooms, cleaned and quartered
• 8 corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1 avocado, sliced
• 2 limes, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. Marinate the skirt steak with homemade fajita seasoning for at least 30 minutes, or up to overnight.
2. Preheat your grill to medium high heat. Grill the marinated skirt steak until cooked to desired doneness, about 4 5 minutes per side for medium rare. Let it rest for a few minutes, then slice against the grain.
3. In a large pan or on the grill, sauté bell pepper strips and onion slices until tender and slightly charred, about 5 minutes. Season with salt and pepper to taste.
4. Assemble the cookout dinner by placing a layer of cooked peppers and onions in the bottom of a large serving dish, followed by a layer of the sliced skirt steak, mushrooms, and Monterey Jack cheese.
5. Warm corn tortillas on the grill for 30 seconds per side and place them on top of the assembled dish. Cover with aluminum foil to keep warm.
6. Serve with avocado slices, lime wedges, and fresh cilantro leaves for a burst of flavor and color.

Chef’s Insight

For an extra smoky flavor, use chipotle powder in the fajita seasoning mix.

Notes

To elevate this dish, add a side of homemade guacamole and warm corn tortilla chips.