Sizzling Surf & Turf Fajitas: A Copycat Street Food Classic

Allergens

Seafood, Wheat

Ingredients

• 1. 4 each, 6 oz. Skirt Steak & Shrimp (peeled & deveined) 2. 8 oz. Fresh Cremini Mushrooms, sliced 3. 1 Green Bell Pepper, thinly sliced 4. 1 Red Bell Pepper, thinly sliced 5. 1 Yellow Onion, thinly sliced 6. 2 cloves Garlic, minced 7. 1 cup Fresh Cilantro, roughly chopped 8. 1 Lime, juiced & zested 9. 4 tablespoons Butter 10. Salt and Pepper to taste 11. 2 teaspoons Ground Cumin 12. 1 teaspoon Paprika 13. 1 teaspoon Chili Powder 14. 1 teaspoon Garlic Powder 15. 1 tablespoon Olive Oil

Instructions

1. In a large bowl, combine skirt steak and shrimp with spices, salt, pepper, lime juice and zest, olive oil. Mix well to coat all pieces evenly. Let marinate for at least 30 minutes in the refrigerator.
2. While meat is marinating, prepare vegetables. In a large skillet or frying pan, melt butter over medium high heat. Add garlic, mushrooms, green and red bell peppers, onion. Sauté until tender but still bright in color. Season with salt, pepper, and cumin to taste. Remove from pan and set aside.
3. After the marinating time has elapsed, remove meat and shrimp from refrigerator. Thread alternating pieces of steak and shrimp onto skewers or fajita pans, leaving some space for vegetables.
4. In a preheated grill or stovetop griddle, cook skewers or fajita pans for 3 4 minutes per side until meat is cooked through and shrimp are pink and opaque. Remove from heat.
5. Place cooked meat and shrimp back onto the pan with vegetables, top with cilantro and lime zest. Serve immediately with warm tortillas and preferred toppings.

Chef’s Insight

Use high-quality skirt steak for the best flavor and texture.

Notes

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