Smoky Tex-Mex Street Fajita Skillet

Allergens

Dairy (sour cream), Wheat (flour tortillas)

Ingredients

• 1 lb beef flank steak, thinly sliced against the grain
• 2 bell peppers (any color), sliced into strips
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup homemade fajita seasoning blend (see recipe below)
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 8 small flour tortillas, warmed
• Lime wedges for serving Homemade Fajita Seasoning Blend:
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp black pepper
• 1/4 tsp sugar

Instructions

1. In a medium bowl, combine beef flank steak with homemade fajita seasoning blend. Mix well and let marinate for at least 30 minutes or up to overnight.
2. In a large skillet over high heat, add olive oil. Once hot, add marinated steak and cook until browned on all sides, about 5 7 minutes. Remove from skillet and set aside.
3. In the same skillet, add bell peppers and onions. Cook for about 5 minutes or until softened. Add minced garlic and cook for another minute.
4. Return cooked steak to the skillet with vegetables. Stir in sour cream and cook until heated through. Season with salt and pepper as needed.
5. Serve fajita mixture on warmed tortillas, garnished with chopped cilantro and lime wedges. Enjoy!

Chef’s Insight

For an extra smoky flavor, add a pinch of smoked paprika to the fajita seasoning blend.

Notes

Be sure to marinate the steak for at least 30 minutes, or let it rest overnight for a more pronounced flavor.