Tex-Mex Grilled Fajita Feast for Two

Allergens

Wheat (in flour tortillas), Dairy (cheese)

Ingredients

• 8 oz beef flank steak 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 medium onion, thinly sliced 3 tablespoons fajita seasoning 2 tablespoons vegetable oil 8 small flour tortillas 1 cup shredded cheese (Monterey Jack or Cheddar) Optional toppings: sour cream, guacamole, salsa, fresh cilantro, lime wedges

Instructions

1. In a large resealable plastic bag, combine beef steak and fajita seasoning. Seal the bag and shake well to coat the meat evenly. Refrigerate for at least 30 minutes or up to overnight.
2. Preheat your grill or grill pan to medium high heat. Remove steak from marinade, shaking off excess seasoning. Drizzle with vegetable oil and place on the preheated grill. Cook for 5 6 minutes per side or until desired doneness is reached. Transfer cooked steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
3. In a large skillet over medium heat, cook bell peppers and onions in remaining oil for about 5 7 minutes or until tender. Add sliced beef back into the pan and stir to combine with vegetables. Cook for an additional 2 3 minutes, allowing flavors to meld.
4. Warm tortillas on the grill or in a dry skillet for 10 15 seconds per side. Assemble fajitas by placing a portion of beef and vegetables onto each tortilla, then topping with cheese and your choice of optional toppings. Fold tortillas in half and serve immediately.

Chef’s Insight

For an extra smoky flavor, marinate the steak in tequila or mezcal instead of water when making the fajita seasoning mix.

Notes

Don't forget to let the steak rest after cooking, as this helps to keep the juices inside and makes for a more tender bite.