Sizzling Firecracker Steak Fajitas

Allergens

Dairy (in queso fresco), Wheat (in flour tortillas)

Ingredients

• 12 oz beef sirloin steak
• 1/4 cup fresh lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 4 large flour tortillas
• 1/4 cup crumbled queso fresco
• 1/4 cup fresh cilantro leaves, chopped
• 1 medium avocado, sliced
• 1 lime, cut into wedges
• 1 jalapeño pepper, thinly sliced

Instructions

1. In a large resealable plastic bag or bowl, combine lime juice, olive oil, cumin, paprika, chili powder, coriander, salt, and pepper. Add the steak and marinate for at least 30 minutes, turning occasionally to coat evenly.
2. Preheat a grill or grill pan to high heat. Remove the steak from the marinade, shaking off excess liquid. Grill the steak for 4 5 minutes per side or until desired doneness is reached. Let it rest for 5 minutes before thinly slicing against the grain.
3. Warm the tortillas on the grill for about 10 seconds per side or in the microwave for 20 seconds. Keep them wrapped in a towel to keep them warm and pliable.
4. To assemble, place a few steak slices onto each tortilla, then top with crumbled queso fresco, chopped cilantro, avocado slices, lime wedges, and jalapeño slices. Fold in half and serve immediately.

Chef’s Insight

To enhance the sizzling effect, place the assembled fajitas in a hot cast iron skillet or on a heated grill pan to cook for an additional 1-2 minutes before serving.

Notes

Feel free to add or subtract ingredients to suit your taste preferences. Consider adding grilled bell peppers and onions for extra flavor and texture.