Smoky Mountain Street Food Fajita Bowl

Allergens

Dairy (in sour cream), Gluten (if using a gluten-containing BBQ sauce)

Ingredients

• 1 lb beef skirt steak, thinly sliced
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 4 cloves garlic, minced
• 1 cup BBQ sauce (homemade or store
• bought)
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cayenne pepper (optional)
• 2 cups cooked rice or quinoa
• 1 can black beans, rinsed and drained
• 2 cups shredded cheese (Monterey Jack, Cheddar, or a mix)
• 4 tbsp sour cream
• 2 limes, cut into wedges
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced beef skirt steak, onion, bell peppers, garlic, BBQ sauce, smoked paprika, chili powder, and cayenne pepper (if using). Marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Preheat a large grill or cast iron skillet over medium high heat. Add the marinated beef and vegetables, cook until cooked through, stirring occasionally, about 10 12 minutes.
3. Divide the cooked rice or quinoa among two bowls. Top each bowl with half of the BBQ beef and vegetables, black beans, and shredded cheese.
4. Drizzle sour cream over the top, and squeeze lime wedges on top. Garnish with fresh cilantro. Season with salt and pepper to taste.

Chef’s Insight

The key to this dish is the perfect balance of smoky BBQ flavors and tangy sour cream. Don't be afraid to adjust the spice level to your preference!

Notes

This recipe is inspired by the iconic street food found in various festivals and events across the United States, with a twist of Southern BBQ flavors.