Steak Fajitas

Serves 4 to 5

STEAK INGREDIENTS:

• ½ teaspoon each garlic powder, onion powder, cumin and chili powder
• ¾ teaspoon of salt
• 1 pound of flank or skirt steak
• 1 tablespoon of olive oil

TOPPING INGREDIENTS:

• 2 each – seeded and thinly sliced red and green bell peppers
• 1 peeled and thinly sliced yellow onion
• 6 quartered tomatoes
• 2 tablespoons of olive oil
• 2 peeled and seeded avocados
• Dutch Farms Shredded Mexican Cheese Blend
• Dutch Farms Sour Cream
• lime wedges, cilantro and sliced green onions for garnish
• 12 flour tortillas
• salt and pepper to taste

DIRECTIONS:

• Preheat the oven to 450° and the grill to high heat (450° to 550°).
• Steak: In a small bowl mix together the spices and salt until combined.
• Next, coat the steak on both sides with the olive oil and then coat it on all sides with the spice blend. Note: there may be some of the spice blend leftover.
• Place the steak on the hot grill and cook for 2 to 4 minutes per side for a medium-rare internal temperature or until grill marks are formed and the desired internal temperature is achieved. Rest the steak for 2 to 3 minutes before thinly slicing it against the grain.
• Coat the peppers, onions and tomatoes in olive oil and salt and pepper and spread out on a sheet tray. Cook in the oven at 450° for 18 to 20 minutes or until the vegetables are lightly browned and tender.

• To Plate: Place a small amount of the sliced steak and roasted peppers and onions on a flour tortilla. Top off with sliced avocado, shredded cheese, sour cream, and garnishes.
• Serve hot!