“Grilled Steak Fajita Street Feast”

Allergens

Dairy (sour cream)

Ingredients

• 2 sirloin steaks (8 oz each)
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow onion
• 3 tablespoons vegetable oil, divided
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large flour tortillas
• Sour cream, for serving
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, combine lime juice, orange juice, chili powder, cumin, salt, and pepper. Mix well.
2. Place steaks in a shallow dish or resealable plastic bag and pour marinade over them. Refrigerate for at least 30 minutes.
3. Slice bell peppers and onion into thin strips. Set aside.
4. Remove steaks from the marinade, letting excess liquid drip off. Reserve marinade.
5. Preheat a grill or grill pan to medium high heat. Brush with 1 tablespoon of vegetable oil.
6. Grill steaks for about 4 minutes per side or until desired doneness is reached. Transfer to a cutting board and let rest for a few minutes.
7. In the same grill or grill pan, add another 1 tablespoon of oil and sauté bell peppers and onion for about 5 minutes or until tender. Stir in reserved marinade and cook for an additional minute. Remove from heat.
8. Slice steaks thinly against the grain.
9. Warm tortillas on the grill or in a microwave for about 20 seconds.
10. Assemble fajitas by placing a portion of steak, bell pepper, and onion mixture onto each tortilla. Top with sour cream and cilantro leaves. Serve immediately.

Chef’s Insight

To add an extra layer of flavor, marinate the steak for at least 1 hour for even deeper penetration.

Notes

This recipe is inspired by the classic fajita, with an added twist of grilling the steak for a more authentic street-food feel.