Street-Style Carne Asada Fajitas

Allergens

Dairy (Monterey Jack cheese), Wheat (flour tortillas)

Ingredients

• 1 1/2 lbs thinly sliced flank steak
• 3 tbsp olive oil, divided
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small flour tortillas
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro leaves for garnish
• Salsa and guacamole, to serve

Instructions

1. In a large resealable plastic bag, combine flank steak, 2 tbsp olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Seal the bag and marinate for at least 30 minutes in the refrigerator.
2. Preheat a large skillet or grill pan over medium high heat. Remove steak from marinade, letting excess liquid drip off. Cook the steak for 4 5 minutes per side or until desired doneness is reached. Transfer cooked meat to a cutting board and let it rest for a few minutes before slicing against the grain.
3. In the same skillet or grill pan, heat the remaining 1 tbsp olive oil over medium heat. Add onion and bell peppers cook until tender and slightly charred, about 4 5 minutes.
4. Warm the tortillas in a separate skillet or microwave, then assemble fajitas with steak, vegetables, cheese, cilantro leaves, salsa, and guacamole. Serve immediately.

Chef’s Insight

Experiment with different cuts of meat and marinades to create your own unique twist on this classic dish.

Notes

Feel free to add any of your favorite toppings to the fajitas for a truly personalized experience.