Sizzling Street Food Fajitas with Smoky Fire-Roasted Salsa

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs beef flank steak
• 1 medium onion, thinly sliced
• 3 bell peppers (red, green, and yellow), thinly sliced
• 8 fajita
• sized flour tortillas
• 4 oz crumbled queso fresco cheese
• 2 tbsp vegetable oil
• Salt and pepper, to taste For Smoky Fire
• Roasted Salsa:
• 4 ripe tomatoes, halved
• 1 jalapeño, chopped
• 1 medium onion, peeled and roughly chopped
• 3 cloves garlic, peeled
• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. Season the steak generously with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon of oil, then sear the steak for about 2 minutes per side or until browned. Transfer to a plate and let it rest for at least 5 minutes before slicing against the grain into thin strips.
2. In the same skillet, add another tablespoon of oil and sauté onion and bell peppers over medium high heat until they are tender and slightly charred. Season with salt and pepper to taste. Set aside.
3. To make the Smoky Fire Roasted Salsa, preheat a grill or grill pan to high heat. Char the tomatoes, jalapeño, onion, and garlic until they are slightly blackened. Let them cool slightly, then transfer them to a blender along with salt and pepper. Blend until smooth, adjusting seasonings as needed.
4. Assemble the fajitas by placing a few slices of steak, sautéed onion, and bell peppers onto each tortilla. Top with a generous spoonful of smoky salsa and sprinkle with crumbled queso fresco. Fold the tortillas in half and serve immediately.

Chef’s Insight

Use a kitchen torch to lightly sear the tortillas before assembling for added flavor and texture.

Notes

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