SERVINGS: 12 people
EQUIPMENT
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Tortilla Press optional
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Cast Iron Skillet
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Grill
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Potato Masher optional
INGREDIENTS
- 2 lbs Nebraska Star Beef® Prestige® Skirt Steak (or Prestige® Flank Steaks)
- Nebraska Star Beef® Signature® Salt + Pepper Seasoning
- 3 Multi-Color Bell Peppers sliced
- Habanero Peppers optional
- 1-2 White Onions sliced
- 4 cloves Garlic sliced
Guacamole
- 6 Avocados remove skin and seeds
- 1 medium White Onion chopped
- Cilantro chopped
- 1 Lime juiced
- Salt to taste
Onion + Cilantro
- 2 medium White Onions chopped
- Cilantro chopped
- 4 or 5 Limes cut into wedges and serve with onion & cilantro
Tortillas
- 2.5 cups Masa Flour
- 1.5 cups Water
- 1 tsp Kosher Salt
Favorite Toppings + Sides
- Sour Cream
- Diced Tomatoes
- Taco Bell Sauce Packets
- Shredded "Mexican blend" Cheese
- Shredded Lettuce
- Refried Beans
- Mexican Rice
INSTRUCTIONS
Steak
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Season the skirt and/or flank steak with your favorite seasoning. We chose Signature® Salt + Pepper seasoning. Grill until internal temperature reaches 120° F for rare. Rest 5-10 minutes. Bias slice thin across grain just before serving.
Peppers + Onions
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Cook DRY in hot cast iron skillet (sautéing in butter/oil will make sloppy fajitas).
Onion + Cilantro
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Mix together and serve with lime wedges.
Guacamole
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Add prepped ingredients to mixing bowl and mash with potato masher.
Tortillas
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Mix until incorporated, use tortilla press to make 1.5" diameter balls flat and cook on hot griddle until both sides have begun to caramelize.
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Or buy flour tortillas, or corn if you prefer. Warm tortillas in cast iron skillet – still dry – and place in tortilla basked when cooked.
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Serve with a variety of hot sauces.
Shawna's Fajita Assembly
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Top a tortilla with steak and the sautéed peppers and onion. Add dollops of sour cream and guacamole with a handful of shredded cheese and enjoy!
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