Sizzling Smoky Tex-Mex Fajita Fiesta

Allergens

Wheat (in corn tortillas)

Ingredients

• 8 oz beef sirloin steak
• 2 bell peppers (red and green)
• 1 white onion
• 1 tbsp olive oil
• 1 lime
• 4 corn tortillas
• 1 avocado
• 1/4 cup fresh cilantro leaves
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Thinly slice the beef sirloin against the grain. In a medium bowl, mix together the olive oil, lime juice, smoked paprika, ground cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Add the sliced steak and toss to coat evenly. Let marinate for 30 minutes.
2. Slice the bell peppers and onion into thin strips. Heat a large skillet or grill pan over high heat. Add the marinated beef and cook until desired doneness, about 3 4 minutes per side for medium rare. Remove from the skillet and let rest.
3. In the same skillet, add the sliced peppers and onion. Cook until tender, about 5 6 minutes. Return the cooked beef to the pan and heat through.
4. Warm the corn tortillas in a dry skillet or directly on an open flame for 10 seconds per side.
5. Slice the avocado and prepare the cilantro leaves.
6. Assemble the fajitas by placing a portion of the beef and vegetables onto each warm tortilla. Top with sliced avocado and fresh cilantro leaves.

Chef’s Insight

Use high heat for quick cooking to ensure a tender, juicy steak.

Notes

Serve with a side of rice and beans for a complete meal.