Order by Phone: (877) 377-8325

Steak Fajitas

Customer Original

Expand All | Collapse All

Cooking & Prep Time

Servings

25 min

Prep Time

10 min

Cook Time

Recipe Ingredients

2 Kansas City Strip Steaks
1 poblano pepper
2 red, yellow, or green peppers sliced into Kansas City Strip Steaks
1 red onion, sliced into Kansas City Strip Steaks
1 tbsp. kosher salt

1 tsp. cumin

1/2 tsp. crushed red pepper

4 oz. Queso Fresco, crumbled

8 corn tortillas

1/4 cup cilantro chopped

1 lime cut into 8 wedges

Marinade:

3 garlic cloves, crushed

1/2 cup lime juice

1 tbsp. chipotle chile powder

1/2 tsp. crushed red pepper

1/2 cup red wine vinegar

2 tbsp. Worcestershire Sauce

1/4 cup cilantro stems

Cooking Instructions

Combine all ingredients for the marinade in a zip top bag, add the steaks and marinate under refrigeration for at least 3 hours. Preheat grill; pull steaks out of marinade and pull any remaining cilantro stems or garlic that sticks to them. Grill to desired doneness (medium rare is recommended) . While steaks are grilling, warm tortillas up on the grill and then store under a moist towel. When steaks are done, put them on a plate and tent with foil, and let them rest at least 7 minutes. While steaks are resting sauté peppers and onions in a skillet over high heat, with salt, cumin, and crushed red pepper, until they have softened a bit and take on some color. Once they are done. Squeeze ½ lime over them and then they are ready. Once steaks have rested, slice them thinly against the grain. To build, place a few slices of steak on a tortilla, top with peppers and onions, queso fresco, and sprinkle with cilantro. Serve with lime wedges